Slice the cucumber and place it in a bowl.

Add a pinch of salt and a bit of sugar, then mix well.

Let it sit for 15 minutes to draw out excess moisture.

Drain the excess liquid from the cucumbers.

Slice the onion thinly.

Heat some olive oil in a pan over medium heat and sauté the onion until translucent. Set aside.

Dice the Bulgarian red pepper and sauté in the same pan until softened. Set aside.

Dice the yellow pepper and sauté in the same pan. Set aside.

In a large bowl, combine the drained cucumber, sautéed onion, red pepper, yellow pepper, and chopped parsley.

Add white and black sesame seeds to taste.

In a small bowl, whisk together 30 ml olive oil, paprika to taste, and 15 ml rice vinegar.

Pour the dressing over the salad and toss to combine.

Enjoy immediately or chill for enhanced flavor.