Name: Cucumber & Tomato Salad with Preserved Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups diced unpeeled small cucumbers, preferably Persian (see Tip) or “mini”; 1.5 cups assorted cherry tomatoes, halved or quartered; 0.25 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; 0.25 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; Freshly ground pepper to taste

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

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