My father’s “Egyptian” salad with tomatoes, onions, and cucumber

Ingredients

• 3 beautiful beef heart tomatoes
• 3 spring onions
• 1 organic cucumber
• 2 limes
• 1 yellow lemon
• 5 tbsp olive oil
• 3 tbsp sherry vinegar
• 1 pinch of cayenne pepper powder

Preparation

1. Peel the onions to remove the thin skin covering them. Cut the tomatoes and unpeeled cucumber into cubes of about 8 mm, and the onions into strips. Gather all the vegetables.

2. Squeeze the lemons. Collect the juice, mix it with the oil, vinegar and cayenne pepper. Add salt and pepper. Pour into the vegetable salad 1 hour before serving.