Juice of 1/2 lemon, or to taste
1/2 tsp. ground toasted cumin, preferably Moroccan
1/2 tsp. flaky sea salt
Pinch of sweet smoked paprika (pimentón de la Vera, dulce)
Pinch of cayenne pepper
1 pound tomatoes, halved, seeded and cut into 3/4-inch chunks
3/4 cup peeled and diced roasted red bell pepper
3 Tbsp. finely chopped red onion, rinsed, drained and squeezed dry in paper towels
1 preserved lemon, pulp discarded and rind rinsed and minced
In a serving dish, whisk together the olive oil, lemon juice, cumin, salt, paprika and cayenne. Add the tomatoes, roasted pepper and onion and toss to coat. This salsa can be served right away but tastes best if covered and refrigerated until well chilled, about 30 minutes. Just before serving, stir in the preserved lemon.