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Persian Cucumber & Tomato Salad with Preserved Lemon


  • 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.

Source: Allrecipes.com