Step 1

Roast the peppers: If using the green bell peppers, roast them first. Either blister the peppers black on all sides on a barbecue grill or over a gas flame. Or to roast them under a broiler - preheat the broiler and place the top oven rack 6 inches (15cm) below the top oven element. Cut the peppers in half through the core, remove the core and seeds, and place the pepper halves cut-side-down on a metal baking sheet. Broil for 15 minutes, until blackened. Place the roasted halves into a small saucepan with a lid or into a sealed plastic bag until cool enough to handle. Then peel off most of the outer blackened skin. (Don't rinse the peppers, as this removes flavour. A few flecks of char are fine.) Cut the peeled halves into strips, then into ½-inch squares.

Step 2

Finely dice the onion, and place it into the bottom of the salad bowl. Squeeze the lemon juice over, tossing the onion to coat it in the juice. Leave it to macerate while you prepare the rest of the salad. This really helps take the 'bite' out of the onions by lightly pickling them.

Step 3

Cut the tomatoes in half 'across the equator'. Use your finger to dig out the seeds and juices from each section, discarding them. Set each seeded tomato half cut-side-down to drain while you seed the rest. Cut the seeded tomatoes into ½-inch (1cm) dice. Place the diced tomatoes on top of the marinating onions, but don't stir them yet.

Step 4

Dice the cucumber into small cubes (¼-½-inch), and layer them on top of the tomatoes.

Step 5

If using the diced roasted peppers, layer them on top of the cucumbers.

Step 6

Sprinkle with the chopped fresh parsley and cilantro.

Step 7

Sprinkle the cumin, salt, and pepper on top of the herbs.

Step 8

Drizzle the olive oil down the sides of the bowl.

Step 9

Toss and serve right away, or cover and refrigerate the salad until serving time. Toss just before serving. Taste and add more lemon juice, salt, or pepper, if desired.