Preheat the oven to 450°F (230°C).

Place the peppers and onions in a roasting pan and roast, turning once, for about 1 hour or until softened and the peppers are charred.

Transfer the roasted peppers to a bowl, cover tightly with foil, and let cool for about 15 minutes.

Peel the peppers and onions, then cut the peppers into strips and the onions into slivers.

Arrange them on a serving platter.

In a medium bowl, combine the finely chopped tomatoes and garlic.

Stir in the vinegar, then add the olive oil and mix well.

Add the ground cumin, oregano, parsley, and salt to taste.

Spoon the tomato mixture over the roasted peppers and onions on the serving platter and serve.

Enjoy your refreshing summer salad!