• 100 g/3½ oz onions, thinly sliced
• ½ tsp salt

Sprinkle the onions with salt, leave for 3 minutes, rub with your fingers, rinse and squeeze out the juices in your hands or in a muslin cloth.

Put the onions on a serving dish, then the tomato, cucumber, peppers, mint and parsley in that order, with the olives on top. Whisk the lemon juice or vinegar with the olive oil and salt and pour over the salad when you are ready to serve it.