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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 minutes
Total Time 10 minutes
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
 

  1. Wash the cucumbers and red bell pepper thoroughly under cold water.
  2. 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.
  3. Place the sliced cucumbers and red bell peppers into a large mixing bowl.
  4. 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.
  5. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld and the crunch to be preserved.
  6. Serve immediately as a crisp, colorful side salad, or refrigerate for up to 30 minutes for a colder, even crunchier texture.