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Persian Cucumber & Tomato Salad with Preserved Lemon

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


  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.

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.

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