- 5 – 6 large tomatoes, quartered
- 1 large red or green sweet pepper, thinly sliced
- ½ small onion, thinly sliced
- ½ lime, juiced
- Small bunch fresh parsley, chopped
- 2 blades shadon beni, chopped
- ½ tsp sugar
- Pinch of salt
- Pinch of black pepper
Place the tomatoes in a bowl.
Add the sweet peppers and onion slices.
Add the lime juice and mix gently.
Add the chopped parsley, shadon beni, sugar, salt and black pepper. Toss.
Refrigerate for at least ½ hour before serving.