Herb and Tomato Salad with Preserved Lemons Recipe

Name: Herb and Tomato Salad with Preserved Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons red wine vinegar; 1 teaspoon preserved lemon juice, from Preserved Lemons, recipe follows; 1/2 teaspoon toasted cumin seeds; 1/4 cup extra-virgin olive oil; Salt and freshly ground black pepper plus 1/2 teaspoon; 3 to 4 large tomatoes, cored and cut into wedges; 1 tablespoon preserving brine from Preserved Lemons; 1/4 cup finely chopped preserved lemon rind from Preserved Lemons; 1/4 cup roughly chopped fresh cilantro leaves; 1/4 cup roughly chopped fresh parsley leaves; 1/2 cup thinly sliced red onions; 1 head butter lettuce, washed, cored, and quartered; 2 to 3 dozen medium size fresh lemons, washed and patted dry; 1/2 cup coarse sea salt, plus more if desired; 1 (2-quart) glass jar with a non-metal lid*, sterilized; Extra-virgin olive oil, for storing

Servings: persons

3 tablespoons red wine vinegar
1 teaspoon preserved lemon juice, from Preserved Lemons, recipe follows
1/2 teaspoon toasted cumin seeds
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper plus 1/2 teaspoon
3 to 4 large tomatoes, cored and cut into wedges
1 tablespoon preserving brine from Preserved Lemons
1/4 cup finely chopped preserved lemon rind from Preserved Lemons
1/4 cup roughly chopped fresh cilantro leaves
1/4 cup roughly chopped fresh parsley leaves
1/2 cup thinly sliced red onions
1 head butter lettuce, washed, cored, and quartered
2 to 3 dozen medium size fresh lemons, washed and patted dry
1/2 cup coarse sea salt, plus more if desired
1 (2-quart) glass jar with a non-metal lid*, sterilized
Extra-virgin olive oil, for storing

1
In a small bowl, combine the vinegar, preserved lemon juice, and cumin seeds.
2
Slowly whisk in the olive oil until it is all incorporated.
3
Adjust seasonings with salt and pepper, to taste.
4
Place tomato wedges in a separate bowl.
5
Season the tomatoes with the preserving brine, and additional salt and 1/2 teaspoon pepper.
6
Add the chopped lemon rind, cilantro, parsley, and red onions, tossing to coat well.
7
Taste and adjust seasoning with salt and pepper as needed.
8
Drizzle a small amount of the dressing over the tomato mixture and toss to combine.
9
Arrange lettuce on 4 salad plates.
10
Top with equal amounts of the tomato mixture and drizzle with additional dressing, if desired.
11
Serve immediately.
12
Cut the bud end off of 12 of the lemons, and slice them in half crosswise.
13
In a mixing bowl, toss the cut lemons generously with the salt and place in the sterilized jar.
14
Juice enough lemons to completely cover the cut lemons with liquid.
15
Pour the juice into the jar.
16
Use a wooden spoon to gently press the lemons down into the jar.
17
Secure the lid and let sit in a cool dry place for 1 week.
18
It is important to shake the jar daily to redistribute the liquid and salt.
19
After 1 week, top the jar off with olive oil and store in the refrigerator.
20
The lemons, can sit in the brine mixture longer than 1 week if desired, and will keep in the refrigerator for at least a year.
21
*The acid from the lemons may corrode a metal lid.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons red wine vinegar, 1 teaspoon preserved lemon juice, from Preserved Lemons, recipe follows, 1/2 teaspoon toasted cumin seeds, 1/4 cup extra-virgin olive oil, and more.

Yes, Herb and Tomato Salad with Preserved Lemons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Herb and Tomato Salad with Preserved Lemons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions