• 1 Rating

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.

Romney Steele


Ingredient Checklist


Instructions Checklist
  • 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.

  • Add oil and toss to coat. Season with pepper.


Make Ahead Tip: Let stand at room temperature for up to 2 hours.

Persian 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.

Nutrition Facts

91 calories; protein 1.2g 2% DV; carbohydrates 6.4g 2% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 3.2g; fat 7.2g 11% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 790.9IU 16% DV; vitamin c 15.8mg 26% DV; folate 21.4mcg 5% DV; calcium 27.7mg 3% DV; iron 0.7mg 4% DV; magnesium 19.3mg 7% DV; potassium 274.6mg 8% DV; sodium 76.5mg 3% DV; thiamin 0.1mg 5% DV.


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0