How to make a marinated tomato and cucumber salad with preserved lemon and capers

Preserved lemon adds a salty tangy bite to this simple marinated salad, says Beverley Hicks
Beverley Hicks26 September 2016

Ingredients (serves 4 as a side)

300g assorted tomatoes, halved or quartered

3-4 Persian cucumbers, peeled and chopped into bite-size pieces

2 preserved lemons

3 spring onion, finely sliced

2 tablespoons capers

For the marinade

2 tablespoons extra virgin olive oil

3 tablespoons coarsely chopped fresh parsley

1 fat garlic clove, minced

1 tablespoon fresh lemon juice

¼ teaspoon Himalayan pink salt

¼ teaspoon freshly ground black pepper

To garnish

Handful of basil leaves, shredded

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Method

Remove the flesh from the preserved lemons and finely slice the skin.

Combine all the marinade ingredients in a bowl and whisk well together. Add the tomatoes and cucumbers and let stand for at least 15 minutes (and up to 2 hours) for the flavours to intensify.

When ready to serve, add the preserved lemons, spring onions and capers to the bowl and mix well. Taste and adjust the seasoning if necessary.

Spoon the salad and any remaining marinade into bowls and garnish with the shredded basil. Serve with crusty bread to mop up the juices.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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