So I’ve made three different cucumber salads over the last 10 days: Sui Li’s really great Cucumbers with Roasted Peanuts, Cilantro, and Chili, which I highly recommend, kirby cucumbers with leftover grilled corn and grilled green beans, and this one which was a total improvisation but was delicious.
Approximate quantities: 3 Japanese burpless cucumbers, sliced into thin crescents; about a 1/2 a cup of shelled peas; about 1 whole roasted red pepper, roughly chopped; salt, pepper, and olive oil to taste
Serves two as a side.