Floating Salad Recipe
(red peppers, onions, cucumbers in vinegar base)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Vinegar Dressing
Garnish
Method
Preparation
- 1
Chop the Vegetables
Wash the red bell peppers, cucumber, and onion thoroughly. Remove the seeds and stems from the red bell peppers, then chop them into bite-sized pieces. Peel the cucumber, slice it in half lengthwise, scoop out the seeds with a spoon, and then chop it into half-moon slices. Slice the onion thinly.
Vinegar Dressing
- 2
Mix the Dressing
In a separate bowl, combine the apple cider vinegar, olive oil, honey, salt, and black pepper. Whisk together until the mixture is well combined and the honey is fully dissolved.
Combining
- 3
Combine Vegetables and Dressing
In a large mixing bowl, add the chopped red bell peppers, onion, and cucumber. Pour the vinegar dressing over the vegetables and gently toss everything together until the vegetables are evenly coated with the dressing.
Serving
- 4
Garnish and Serve
Finely chop the fresh parsley and sprinkle it over the salad as a garnish. Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
