Begin by washing your cucumbers and sweet peppers thoroughly under cool running water. Use a vegetable brush on the cucumbers to remove any dirt. Pat them dry with a clean towel.

Slice the cucumbers into thin, uniform rounds, about 1/4 inch thick. Cut the sweet peppers into thin strips.

In a small mixing bowl, combine the olive oil, apple cider vinegar, lemon juice, and honey. Whisk until smooth and well-blended.

In a large mixing bowl, add the sliced cucumbers, sweet peppers, and red onion. Pour the dressing over the vegetables and gently toss to evenly coat.

Chop the fresh dill and sprinkle it over the salad. Toss everything together gently to incorporate the herbs.

Cover the bowl and refrigerate the salad for at least 15 minutes before serving.