Persian Cucumber & Tomato Salad with Preserved Lemon

Persian Cucumber & Tomato Salad with Preserved Lemon

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From the EatingWell Kitchen

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, see our Preserved Lemons recipe on

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


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  • Ready In

  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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 91 calories; 7 g fat(1 g sat); 1 g fiber; 6 g carbohydrates; 1 g protein; 21 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 791 IU vitamin A; 16 mg vitamin C; 28 mg calcium; 1 mg iron; 77 mg sodium; 275 mg potassium
  • Nutrition Bonus: Vitamin C (26% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 1/2 fat

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