Begin by washing and chopping the cucumbers, green bell peppers, and red onion into bite-sized pieces. Boil the eggs in a pot of water for about 10-12 minutes to ensure they are hard-boiled. Once done, cool the eggs in cold water for easier peeling. Place all your prepped ingredients in a large mixing bowl for easy assembling.

In the same bowl, drizzle your desired amount of Zesty Italian dressing over the chopped vegetables and eggs. Add sliced pepperoncini, roasted sunflower kernels, garlic powder, paprika, and freshly ground black pepper. For a zesty kick, adjust the quantity of dressing and seasoning based on your taste preference.

Gently toss all ingredients together using a salad spoon or your hands until everything is well coated with dressing and combined. The vibrant colors of the Hot Girl Summer Salad should be visible and enticing! Ensure each piece is evenly distributed for that delightful crunch in every bite.

You can enjoy your Hot Girl Summer Salad immediately for the freshest taste. Alternatively, if you plan to have it later, transfer it to an airtight container and refrigerate it for up to 3 days.