Slice bell peppers into thin strips, removing the seeds and white membranes for the best texture.
Dice cucumber into approximately ½-inch pieces. If using a cucumber with thick skin, consider peeling it first.
Finely dice red onion. To reduce sharpness, you can soak the diced onion in cold water for 5-10 minutes, then drain well.
Toss all vegetables together in a large bowl, ensuring they're evenly distributed.
In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and chopped parsley until well combined.
Drizzle the dressing over the vegetables and gently toss to coat every piece.
Let the salad rest for at least 5 minutes before serving to allow the flavors to meld together.
Add any optional ingredients like feta cheese or pine nuts just before serving.
