Photo Credit: Eating Well
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.
3 cups diced unpeeled small cucumbers, preferably Persian
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
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.
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.
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.