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.

Prep/Cook Time: 35 Minutes, Servings: 4

Ingredients

• 3 cups diced unpeeled small cucumbers, preferably Persian or “mini”
• 1½ cups assorted cherry tomatoes, halved or quartered
• ¼ cup finely chopped white onion
• 3 tablespoons coarsely chopped fresh parsley
• 1 tablespoon coarsely chopped fresh mint
• 2 teaspoons minced preserved lemon or 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ¼ teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• Freshly ground pepper to taste

Directions

1. 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 hours) for the flavors to meld.
2. Add oil and toss to coat. Season with pepper.

© Dotdash Meredith. All rights reserved. Used with permission.