Preserved lemon & tomato salad with feta

Preserved lemon & tomato salad with feta

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(6 ratings)

Prep: 15 mins


Serves 4
Light and crunchy, tart and fruity, this simple Moroccan salad is great served with fresh, crusty bread, or as part of a vegetarian spread

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal215
  • fat16g
  • saturates7g
  • carbs9g
  • sugars7g
  • fibre2g
  • protein10g
  • salt1.49g
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  • 4 large fresh tomatoes, deseeded and cut into thick strips



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 large red onion, thinly sliced
  • 1 preserved lemon, pulp removed and rind cut into thin strips (see tip)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 200g pack feta cheese
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small bunch each flat-leaf parsley and mint, finely shredded
  • crusty bread, to serve


  1. Put the tomatoes, onion and lemon in a shallow bowl or platter. Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.

  2. Toss gently just before serving along with chunks of warm, crusty bread.

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Comments, questions and tips

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27th Aug, 2011
Loved the addition of pickled lemon - but not enough included in the recipe. Maybe my pickled lemons were too small - but next time will double the quantity.
31st Jul, 2011
Lovely and refreshing so easy - wonderfull flavours
21st Jul, 2011
Bursting with flavour. It is the first time I have used preserved lemon - it lifts the whole salad. also served it with chick pea burgers and it was delicious. So easy to make
27th May, 2011
Delicious. Wouldn't want to change any part of the recipe. The preserved lemon really makes all the difference.
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