Start by washing all the vegetables thoroughly under cold running water to remove any dirt or residue. Once clean, pat them dry with a kitchen towel or paper towels. Removing excess moisture is important so the dressing sticks properly instead of becoming diluted.

Using a sharp knife, slice the cucumbers, onion, and bell peppers into thin, even pieces. Try to keep the slices consistent in size—this helps the vegetables absorb the dressing evenly and gives the salad a better texture in every bite.

Transfer all the sliced vegetables into a large mixing bowl. Gently toss them together with your hands or a spoon so the ingredients are evenly distributed before adding the dressing.

Slowly pour the apple cider vinegar and olive oil over the vegetables, making sure to drizzle it evenly across the bowl. This helps ensure every piece gets coated with that tangy, balanced flavor.

Add the minced garlic, salt, and black pepper on top. Using a spoon or tongs, gently mix everything together until the dressing is well combined and all the vegetables are lightly coated. Be careful not to press too hard—you want to keep the vegetables crisp.

Let the salad sit for at least 20–30 minutes at room temperature, or place it in the refrigerator if you prefer it chilled. This resting time allows the vegetables to slightly soften and absorb the flavors, giving you that lightly pickled, tangy taste.

Before serving, give the salad a quick toss to redistribute the dressing. Taste it and adjust the seasoning if needed—add a little more salt, pepper, or vinegar depending on your preference. Serve fresh and enjoy the crisp, refreshing texture.