This dish can be used many ways such as a side at a bbq, on a slice of sour dough as a bruschetta or even by removing some of the moisture putting in a pastry casing for a summer tart.
It is actually the onions that make or break this dish, you really want them to be sweet and mellow. Hotter climates produce such a variety so would be an idea to source from a region such as Spain or better still Portugal. I have memories of eating salads with onions that I probably could have eaten like an apple!
Leaving to stand for 30 minutes to an hour, with a quick muddle before serving, will actually improve the dish as will allow all the juices and flavours to marry together, perfect for mopping up with some dry bread!