Step 1

Use one or more gas burners, a broiler, or a grill. Place the peppers directly on the burner grates, on a baking sheet under the broiler, or on the grill and roast, turning occasionally with tongs, until the skin is blistered and blackened all over. Place the roasted peppers in a bowl, cover tightly with plastic wrap, and set aside. Brush the tomatoes on all sides with about 1 tablespoon of the olive oil. Place them as close to the heat or flame as possible and roast, turning them as the skin blisters all over, about 3 minutes- it's okay if the skin is charred or blackened, but roast them as quickly as possible so the flesh doesn't become overcooked. Set the tomatoes on a pan and let them cool.

Step 2

After the bell peppers have cooled, peel off the skins, remove the core and seeds, and cut them into pieces that are about 1-inch-square (or cut into triangles). Peel the tomatoes and cut them into pieces about the same size as the peppers.

Step 3

Meanwhile, place the cucumber slices on a rack set over a baking sheet or in a colander and sprinkle them lightly with salt on both sides. Allow them to stand for 20 minutes to release their juices, then pat them dry with paper towels.

Step 4

In a large bowl, combine the roasted peppers, tomatoes, and cucumbers and sprinkle with the chopped cilantro. Stir in the remaining olive oil, red wine vinegar, and chile paste and toss to combine. Season with salt and pepper. If you're not serving the salad right away, cover and refrigerate, but pull out the salad and let it stand at room temperature for 30 minutes before serving.