Preserved lemon & tomato salad with feta

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

  • Prep:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 215
  • fat 16g
  • saturates 7g
  • carbs 9g
  • sugars 7g
  • fibre 2g
  • protein 10g
  • salt 1.49g


  • 4 large fresh tomatoes, deseeded and cut into thick strips
  • 1 large red onion, thinly sliced
  • 1 preserved lemon, pulp removed and rind cut into thin strips (see tip)
  • 200g pack feta cheese
  • 2 tbsp olive oil
  • juice ½ lemon
  • small bunch each flat-leaf parsley and mint, finely shredded
  • crusty bread, to serve


Moroccan preserved lemons are refreshing and tangy, but use only the rind. Rinse lemon thoroughly, then cut into quarters lengthways. Use a small sharp knife to remove the pith and seeds so you're left with the smooth rind. Or, use the grated zest of a regular lemon.


  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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