If using green bell peppers, start by roasting them. Place the peppers directly over a gas flame or on a grill, turning until all sides are charred. Alternatively, place them cut-side down on a baking sheet under a preheated broiler for about 15 minutes, until blackened. Once roasted, place the peppers in a covered saucepan or sealed plastic bag to cool. When cool, peel off the blackened skin and chop the peppers into ½-inch squares.

Dice the red onion and place it in the bottom of a large salad bowl. Pour the lemon juice over the onions and toss to coat. Let the onions marinate in the lemon juice while preparing the rest of the ingredients. This will mellow the sharpness of the onions.

Cut the tomatoes in half horizontally, remove the seeds, and dice them into ½-inch pieces. Place the tomatoes over the marinated onions, but don’t mix them yet.

Dice the cucumber into small cubes and layer them over the tomatoes in the salad bowl.

If you’re using the roasted peppers, add them on top of the cucumber. Sprinkle the chopped parsley and cilantro over the vegetables.

Season the salad with cumin, salt, and black pepper. Drizzle the olive oil around the edges of the bowl.

Toss the salad gently to combine all ingredients. Serve immediately, or cover and refrigerate until ready to serve. Toss once more before serving and adjust seasoning if needed.