It it a subtle salad to be eaten cold.

5 tomatoes
a green pepper
a white onion
a garlic clove
a little bouquet of parsley
a crystallized lemon
3 spoonfull of olive oil
a spoon of vineager
salt and pepper
several sprigs of fresh corriander
cumin in powder.

Scald the tomatoes, then remove the seeds and cut them in quarters. Grill the green pepper, cut in two. Envelope it in paper. When it becomes trepid, skin them and cut them.
Cut the lemon in quarters, remove the pulp and rinse them.
Put the thin slice onion, the tomatoes, the green pepper, the lemon, the parsley and the corriander all minced.
To prepare the sauce mix the garlic, the vineager, the salt, the green pepper.
Mix with the vegetables and let it macerate at least one hour.
This civilised salad is different of other uncooked salads, and partiuclarly from the rustic tomatoes salad that you eat home that you will eat at countryside and in cheap restaurants on the border of the streets.