Steps

1. Chop 1/4 onion into 1-2 cm cubes. Soak the chopped onion in water to remove its pungency, then place it in a bowl. Purple onions have less pungency and can be used as-is without soaking.
   🕒 01:09
2. Remove the stem from 1 bell pepper, discard the seeds, and chop it into pieces about the same size as the onion. Add to the bowl. Adding bell peppers, which are delicious raw, enriches the texture.
   🕒 01:48
3. Cut 1 cucumber lengthwise, then into fine strips, and finally into about 2 cm cubes. Add to the bowl. Cutting into small pieces improves the texture and makes it easier for flavors to penetrate.
   🕒 02:34
4. Remove the stem from 1 tomato and cut it into about 16 wedges, slightly larger pieces. Add to the bowl.
   🕒 03:34
5. Gently squeeze the water from the soaked onion and add it to the bowl.
   🕒 04:10
6. To the bowl with all the ingredients, first add 2 tbsp Olive Oil and briefly toss everything together. Coating with olive oil first prevents excess moisture from the vegetables from releasing, keeping them crisp.
   🕒 04:35
7. Add 1/2 tsp Salt and 1 tbsp Vinegar (or Lemon Juice) to taste, and mix everything together. This simple seasoning, without excess dressing, brings out the best in the vegetables.
   🕒 05:00
8. Tear 1 slice of processed cheese into pieces and add to the bowl. Toss lightly to combine. Tearing the cheese helps it to mix better with the other ingredients. You can substitute with your favorite cheese.
   🕒 06:29
9. Cut 1-2 slices of roast ham into bite-sized pieces and add to the bowl. Toss briefly to combine. Adding ham increases the umami and makes it more satisfying as a dish.
   🕒 06:47
10. Mix everything once more to adjust the taste. It's ready!
    🕒 07:09
11. Transfer the salad to a serving dish.
    🕒 07:14
12. Finish by generously sprinkling with coarsely ground black pepper.
    🕒 07:42