Step 1: Roasting the Bell Peppers and Tomatoes – Unleashing Smoky Sweetness

This is arguably the most crucial step as roasting is what transforms the bell peppers and tomatoes from simple vegetables into flavor powerhouses. You have a few options for roasting:

• Gas Burners: This method provides direct flame contact, resulting in beautifully charred and smoky vegetables. Place the peppers directly on the burner grates over medium-high heat. Turn them frequently with tongs as the skin blisters and blackens all over. This typically takes about 5-10 minutes per pepper, depending on the heat. For the tomatoes, brush them with a little olive oil and place them directly on the grates as well, turning them as the skin blisters and chars. Tomatoes roast quickly, usually in about 3-5 minutes.
• Broiler: If you don’t have a gas stove, a broiler works wonderfully. Preheat your broiler to high. Place the peppers and tomatoes on a baking sheet lined with foil (for easier cleanup) and position the baking sheet close to the broiler element. Broil, turning frequently, until the skins are blistered and blackened, similar to the gas burner method. Keep a close eye on them as broilers can be very intense and burn quickly.
• Grill: Grilling adds a fantastic smoky flavor that complements the roasted vegetables perfectly, making this salad ideal for barbecues. Preheat your grill to medium-high heat. Place the peppers and tomatoes directly on the grill grates and grill, turning occasionally, until the skins are blistered and blackened.

Tip for Roasting Peppers: Once the peppers are roasted, immediately place them in a bowl and cover tightly with plastic wrap. This steams the peppers, making the skins much easier to peel off later. Let them steam for at least 15-20 minutes while you roast the tomatoes and prepare the cucumbers.

Tip for Roasting Tomatoes: Brush the tomatoes lightly with olive oil before roasting. This helps them blister and char nicely and prevents them from drying out too much. Roast them quickly and close to the heat to char the skins without overcooking the flesh. You want them to be tender but still hold their shape. After roasting, set them aside to cool slightly before peeling.

Step 2: Preparing the Roasted Vegetables – Peeling, Seeding, and Chopping

Once the bell peppers have cooled enough to handle, peel off the blackened skins. They should slip off quite easily after steaming. Remove the core and seeds from each pepper and cut them into approximately 1-inch squares or triangles. For the tomatoes, peel off the skins (they should also peel easily after roasting). Cut them into pieces about the same size as the peppers. Don’t worry if some charred bits remain; they add to the smoky flavor.

Step 3: Preparing the Cucumbers – Drawing Out Excess Moisture

This step is crucial for preventing a watery salad. Slice the cucumbers into ½-inch thick rounds. Place them on a rack set over a baking sheet or in a colander. Sprinkle them lightly with salt on both sides. Let them stand for about 20 minutes. The salt will draw out excess moisture from the cucumbers. After 20 minutes, pat them dry thoroughly with paper towels. This step ensures the cucumbers remain crisp and don’t dilute the vinaigrette.

Step 4: Assembling the Salad – Bringing It All Together

In a large bowl, combine the roasted peppers, roasted tomatoes, and prepared cucumber slices. Sprinkle the coarsely chopped fresh cilantro over the vegetables.

Step 5: Making the Vinaigrette and Tossing – Flavor Infusion

In a small bowl or directly into the large salad bowl, pour the remaining olive oil, red wine vinegar, and chili garlic paste. Toss everything gently but thoroughly to combine. Make sure the vinaigrette coats all the vegetables evenly. Season the salad generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed. You might want to add a touch more vinegar for extra tang or a pinch more salt to enhance the flavors.

Step 6: Chilling (Optional) and Serving – Freshness and Flavor Enhancement

If you’re not serving the salad immediately, cover the bowl tightly with plastic wrap and refrigerate it. Chilling allows the flavors to meld together beautifully. However, it’s important to remember to pull the salad out of the refrigerator about 30 minutes before serving and let it stand at room temperature. This allows the olive oil to become fluid again and the flavors to become more vibrant. Serving it slightly chilled or at room temperature is ideal.