Tomato Salsa

1 cup (250 ml) tomatoes, diced
1/4 cup (60 ml) red or yellow bell pepper, finely diced
1/4 cup (60 ml) onion, finely diced
3 Tbsp (45 ml) extra-virgin olive oil
2 Tbsp (30 ml) freshly squeezed lemon juice

Thoroughly combine the ingredients in a bowl and refrigerate for one to two hours before serving in order for the flavours to incorporate.

Source: alive #227, September 2001