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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.


Read the full recipe after the video.


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

1 cup
91 calories; protein 1.2g; carbohydrates 6.4g; dietary fiber 1.4g; sugars 3.2g; fat 7.2g; saturated fat 1g; vitamin a iu 790.9IU; vitamin c 15.8mg; folate 21.4mcg; calcium 27.7mg; iron 0.7mg; magnesium 19.3mg; potassium 274.6mg; sodium 76.5mg; thiamin 0.1mg.

1 vegetable, 1 1/2 fat