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Persian Cucumber & Tomato Salad with Preserved Lemon

May/June 2014

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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.


Persian Cucumber & Tomato Salad with Preserved Lemon Recipe

Makes: 4 servings

Serving Size: 1 cup

Active Time:

Total Time:

Ingredients

  • 3 cups diced unpeeled small cucumbers, preferably Persian (see Tip) or “mini”
  • 1 1/2 cups assorted cherry tomatoes, halved or quartered
  • 1/4 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
  • 1/4 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper to taste

This recipe calls for:

Preparation

  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.

Tips & Notes

  • 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

Per serving: 91 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 3 g total sugars; 1 g protein; 1 g fiber; 77 mg sodium; 275 mg potassium.

Nutrition Bonus: Vitamin C (26% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 1/2 fat


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Recipe Categories

Preparation/ Technique
Marinate/Rub
No-cook
Meal/Course
Appetizers
Lunch
Season
Spring
Summer
Ethnic/Regional
American
French
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Publication
May/June 2014
20 minute dinner recipes
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