Riverford Wicked Leeks
Tomato and preserved lemon salad recipe image

Print Tomato and preserved lemon salad

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 & 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 & pepper


  1. Put all the ingredients in a serving bowl and toss together, adding lemon juice and seasoning to taste. Serve at room temperature.
want to cook with fresh ingredients? try one of our award winning veg boxes