PERSIAN CUCUMBER AND TOMATO SALAD

INGREDIENTS

• 3 cups diced unpeeled small cucumbers, preferably Persian (
• 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

PREPARATION

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.