Pic of Tomato and preserved lemon salad

Tomato and preserved lemon salad

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Vegetarian mains

Tomato and preserved lemon salad

Serves 4 15 min
Light and crunchy, cold and juicy, this vegan salad is good with fresh bread and salad. Substitute the tomato with cubes of cooked sweet potato or squash for a milder, autumnal finish. To make this a full meal, toss with couscous, bulgur or quinoa and crumble over feta or goat's cheese.


  • 6-8 ripe tomatoes, chopped into wedges (or use a small punnet of cherry tomatoes, halved)
  • 1 preserved lemon, rinsed well to remove any excess salt, flesh removed and discarded, rind sliced into very thin strips
  • 1 red onion, very finely sliced
  • 2 tbsp capers, soaked in cold water for 10 mins, then drained
  • handful olives, pitted
  • handful fresh parsley, chopped
  • handful fresh coriander, chopped
  • handful fresh mint, chopped
  • 1 tsp paprika
  • 3 tbsp olive oil
  • juice of ½ lemon, to taste
  • salt and pepper
Image of Tomato and preserved lemon salad


Prep time: 10 min
Cooking time: 5 min
  • Step 1

    Put all the ingredients in a serving bowl and toss together, adding lemon juice and seasoning to taste. Serve at room temperature.

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