• 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; 7.2 g total fat; 1 g saturated fat; 77 mg sodium. 275 mg potassium; 6.4 g carbohydrates; 1.4 g fiber; 3 g sugar; 1.2 g protein; 791 IU vitamin a iu; 16 mg vitamin c; 21 mcg folate; 28 mg calcium; 1 mg iron; 19 mg magnesium;


1 Ratings
  • 5 star values: 1
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  • 1 star values: 0