First chop up very finely a salad onion or a shallot. Sadly shallots seem to be totally foreign around here and the best I can do is a Cebolleta... which is a very large spring onion. Next slice thinly about four or five tomatoes, there should be roughly slightly more tomato than onion.
Mix the tomato and onion together and add some very finely chopped garlic (1 clove should be enough). This is your opportunity to make those fancy chopping noises with your knife on the chopping board, the kind that makes people think you know what you are doing, even if you don't!
Mix the garlic in and then squeeze a whole lemon over the top of the salad and dribble some good olive oil on top.
Now at this point you should garnish it with some coriander however ours has gone to seed so I picked some fresh basil instead.
Leave the salad to infuse for several hours (at least 2 or 3) at room temperature. If you don't have one of these to cover it with you could use clingfilm or a plate but don't be tempted to put it in the fridge.
et Voila!... lunch with some crusty bread and small glass of vino. All you need now is some sunshine and you could be on holiday.