Persian Cucumber & Tomato Salad with Preserved Lemon
Serves: 4
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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.
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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 |
Directions:
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.
Source: eatingwell.com
