With Summer winding down, serve this healthy salad as a last hoorah accompanying 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.
Total Time: 35 min Yield: 4 Servings
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
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.