Recipe Review | Cucumber Salad

Cucumber Salad (Adapted from Cooking Light, June 2013)
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What you need:
2 tablespoons extra-virgin olive oil
1 tablespoon white wine
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
1 cup (1-inch) slices yellow bell pepper
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 English cucumber, sliced
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What to do:
Combine the first 6 ingredients in a medium bow, stirring with a whisk. Add bell pepper and remaining ingredients to wine mixture; toss gently to coat.

This light and bright salad sings, "summertime!" We are definitely cucumber fans around here--so this was right up our alley. We didn't have any leftovers, but if we did, they would have been tasty tossed with chilled pasta and feta for a quick pasta salad.