Persian Cucumber & Tomato Salad with Preserved Lemon
In this cucumber and tomato salad recipe, preserved lemon adds a tangy, salty bite. Serve this healthy salad as an accompaniment to dishes like grilled lamb or chicken or as a side on a bed of finely julienned purple kale, lightly dressed with more olive oil and lemon juice. Look for preserved lemons at specialty-foods stores. Or, to make your own, see our Preserved Lemons recipe on eatingwell.com.
Course Appetizer
Keyword Casual, Entertaining
Prep Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4(click to scale)
Calories 91kcal
Ingredients
3cupsfresh cucumberspreferably Persian or “mini”, unpeeled & diced
1 1/2cupsfresh cherry tomatoesassorted, halved or quartered
Combine cucumbers, tomatoes, onion, parsley, mint, preserved lemon (or zest), lemon juice and salt in a medium bowl. Let stand for at least 10 minutes (and up to 2 hourfor the flavors to meld.
Add oil and toss to coat. Season with pepper.
Notes
Portion: 1 cupPersian cucumbers are nearly seedless and are thin-skinned enough to be served unpeeled. They’re usually 5 to 6 inches long and can be used interchangeably with the similar but larger English cucumber.