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Persian Cucumber & Tomato Salad with Preserved Lemon

Persian Cucumber & Tomato Salad with Preserved Lemon

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


  • 3 cups diced unpeeled small cucumbers, preferably Persian or “mini”
  • 1 ½ 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.


  • 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.
  • Let stand at room temperature for up to 2 hours.

AUTHOR Romney Steele
BRAND EatingWell

YIELD 4 servings
ACTIVE TIME 25 minutes
TOTAL TIME 35 minutes


Per serving 91 Calories
Total Fat 7 g
Saturated Fat 1 g
Mono Saturated Fat 5 g
Cholesterol 0 mg
Sodium 77 mg
Fiber 1 g
Protein 1 g
Potassium 275 mg
Added Sugars 0 g
Total Sugars 3 g
Calcium 28 mg
Folate 21 mcg
Omega-6 1 g
Vitamin E 2 mg
Carbohydrate Servings ½

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