For me, a Georgian salad has three distinctive features: the first - there will be red peppers, the second - cucumbers will be without skin, and the last - you can’t make such a salad in winter (tomatoes and greens are not greenhouse there).
My vegetables and cut into large slices, after peeling the cucumber from the skin. We cut the onion into half rings, chop the red pepper finely, greens - coarsely.
Season everything with oil and salt. It is better to choose an oil with a smell, from a slightly smelling unrefined sunflower to a strongly smelling mustard. You can add a little balsamic wine vinegar. Very tasty with black bread or pita bread.