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Cherry Tomato and Preserved Lemon Salad {vegan}

Recipe: Cherry Tomato and Preserved Lemon Salad

Summary: Sweet from the cherry tomatoes, salty from the preserved lemon, with a kick from the Hatch chiles, this salad is a perfect summer salad.

Ingredients

  • About 20 ounces of cherry tomatoes (64 cherry tomatoes – I counted!)
  • 2 Hatch chiles, roasted, skinned, stemmed, seeded and chopped (or substitute roasted diced green chiles or pepperoncini)
  • 2 tablespoons finely minced preserved lemon rind [1]
  • 2 garlic cloves, crushed
  • 2 tablespoons extra-virgin olive oil
  • Grinding of fresh pepper

Cherry Tomato and Preserved Lemon Salad [2]Instructions

  1. Slice cherry tomatoes in half and add to large bowl. Add chiles, lemon, garlic, oil and a grinding of fresh pepper and stir to combine.
  2. Taste and adjust seasoning to your liking, adding more pepper if you like, and a pinch of salt only if needed. The preserved lemons [1]are salty so you probably won’t need additional salt.
  3. Serves 4.
  4. This is wonderful freshly made, and also good the next day as leftovers. Refrigerate.

Quick notes

Preserved lemons have been cured in salt. You may make your own [1], very simply, or buy them in a specialty foods store or Middle Eastern market.

Cherry Tomato and Preserved Lemon Salad [3]Recipe source

Completely inspired by my pal Nancy Eisman from Adventures with Nancy Rose [4]. I lightly adapted her recipe [4] and made a few tweaks to suit myself. Please do the same when you make it at your house! Tweaking is not only allowed, but appreciated!

Preparation time: 15 minutes
Diet type: Vegetarian, Vegan
Number of servings (yield): 4
Culinary tradition: Middle Eastern
My rating 5 stars:  ★★★★★ 

areyoupinningIf you like this recipe and want to save it, pin the image below to your Pinterest board.

Vegan Cherry Tomato and Preserved Lemon Salad

turquoise heart plateWant even more tomato recipes? For 90+ more recipes with tomatoes, see our Food Bloggers L.A. Tomato and Zucchini summer roundup [5]! 

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