Here’s the thing

I’ve been obsessed lately with how certain dishes only click when the outside world feels like it’s throwing a fit. Like, on a day when snow pushes in with that sharp, icy smell, I turn to a bowl of crunchy, peppery cucumbers that somehow cut through the freeze. No fancy ingredients. Just fresh cucumbers, bright red bell peppers, a splash of vinegar, and maybe a pinch of sea salt. That crisp snap when you bite into a cucumber reminds me of something entirely different—summer days, sure, but also winter mornings where you need something cold and sharp to wake up your mouth. It’s wild how a simple salad can stop the other nonsense happening in your head. Almost feels like peeling back layers – all the stuff we hurry past has something to say.

What You’ll Need for This Salad?

This salad is built on just a few ingredients, but each one plays a role in delivering freshness, crunch, and balance of flavour. Here’s how they contribute to the dish:

Cucumbers (2, preferably seedless or English): They provide the signature crispness and a refreshing bite, making them the foundation of this salad.
Red Bell Pepper (1, medium): Chosen for its bright colour and natural sweetness, it adds vibrancy and balances the mild cucumber.
Vinegar (2 tablespoons, apple cider or rice vinegar preferred): Brings acidity and sharpness, helping the vegetables taste livelier while also acting as a light dressing.
Sea Salt (½ teaspoon, or to taste): A simple yet essential seasoning that enhances the natural flavours of the vegetables and brings balance to the tangy vinegar.

A Simple Way to Make Cucumber & Red Pepper Salad

This recipe is straightforward, but paying attention to even slicing and gentle tossing ensures the salad keeps its crunch and freshness.

Step 1: Prepare the Vegetables
Wash the cucumbers and red bell pepper thoroughly under cold running water. Pat them dry with a clean towel to remove excess moisture before slicing.

Step 2: Slice Evenly
Using a sharp chef’s knife or a mandoline slicer, cut the cucumbers and red bell pepper into thin, uniform strips—about 2–3 mm thick. This ensures the salad has a neat, consistent texture and makes it easier to coat with seasoning.

Step 3: Combine in a Bowl
Transfer the sliced cucumbers and bell pepper into a large mixing bowl. This will give you enough space to toss the salad without breaking the slices.

Step 4: Season and Toss
Measure out the vinegar and pour it over the vegetables. Sprinkle the sea salt evenly on top. Using tongs or two large spoons, toss the mixture gently until the vegetables are well coated and begin to release a little natural moisture.

Step 5: Rest and Serve
Allow the salad to sit for about 5 minutes at room temperature so the flavours meld without losing crunch. Serve immediately for a crisp and colourful side, or refrigerate for up to 30 minutes if you prefer it slightly chilled and even crunchier.

Crisp Cucumber and Red Pepper Salad

This salad features thinly sliced cucumbers and red bell peppers tossed with vinegar and sea salt. The ingredients retain a crunchy texture with vibrant colors, creating a refreshing, crisp dish with a tangy flavor profile.

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Prep Time 10

Total Time 10

Servings: 4

Course: Main Course

Cuisine: Various

Calories: 25

Ingredients Equipment Method

Ingredients

2 cucumbers preferably seedless or English cucumbers for crispness
1 red bell pepper red for vibrant color and sweet flavor
2 tablespoons vinegar apple cider or rice vinegar preferred
0.5 teaspoon sea salt adjust to taste

Equipment

Chef's knife
Cutting board
Mixing bowl
Mandoline (optional)
Measuring spoons

Method

Wash the cucumbers and red bell pepper thoroughly under cold water.
Slice the cucumbers and red bell pepper into thin, uniform strips using a chef's knife or mandoline for consistent thickness; aim for slices about 2-3mm thick.
Place the sliced cucumbers and red bell peppers into a large mixing bowl.
Measure and pour the vinegar over the vegetables, then sprinkle with sea salt. Toss gently with tongs or two spoons until evenly coated and the vegetables begin to release some moisture.
Let the salad sit at room temperature for 5 minutes to allow the flavors to meld and the crunch to be preserved.
Serve immediately as a crisp, colorful side salad, or refrigerate for up to 30 minutes for a colder, even crunchier texture.

Sometimes I think about how a bowl like this sneaks into your day, no fuss, no drama just a reminder that fresh can be reinvigorating, even when everything else feels dull. Guess that’s what makes it matter right now. Summer, winter, doesn’t matter. Just a little crunch in a world that’s often way too soft and mushy.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.