A refreshing and vibrant salad combining crisp cucumbers, sweet bell peppers, and tangy rice vinegar for a delightful side dish.
Slice the cucumbers thinly and place them in a colander. Sprinkle with salt and toss gently.
Salting the cucumbers helps draw out excess moisture, keeping the salad crisp.
Let the cucumbers sit over a bowl for 30 minutes to drain. Pat them dry with a paper towel.
Ensure the cucumbers are thoroughly dried to avoid a watery salad.
Chop the bell pepper, carrots, cherry tomatoes, and red onion into bite-sized pieces.
Cut the vegetables evenly for a consistent texture and presentation.
Combine the cucumbers and chopped vegetables in a large salad bowl.
Use a large bowl to ensure the ingredients are evenly mixed.
In a small bowl, whisk together the rice vinegar, olive oil, and black pepper.
Whisking the dressing ensures the oil and vinegar are well combined.
Pour the dressing over the salad and toss gently to coat all the vegetables.
Toss the salad gently to avoid breaking the vegetables.
Garnish with fresh cilantro leaves and serve immediately.
Serve the salad fresh for the best flavor and texture.
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