1/4 onion (red or white) sliced thin
2 lunchbox sweet peppers, sliced (or 1/2 a red pepper, diced)
1/4 cup preserved lemon peel (optional)
20 black olives preferably Kalamata olives (green olives will work too)
A handful of flat-leaf Italian Parsley
For the dressing:
Juice from one small lemon
1 1/2 tablespoons of olive oil
1/2 teaspoon of black pepper
Salt to taste
Layer all the salad ingredients in a large bowl by the order they are listed. In a small jar, mix all the dressing ingredients. Drizzle the dressing on the salad and dig in!