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Persian Cucumber & Tomato Salad with Preserved Lemon

  • 25 m
  • 35 m
Romney Steele
“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”


    • 3 cups diced unpeeled small cucumbers, preferably Persian (see Tip) 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


  • 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.
  • 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.
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