Persian Cucumber & Tomato Salad with Preserved Lemon
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.Advertisement
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.
1 vegetable, 1 1/2 fat