Cucumber Salad with Preserved Lemon, Fresh Herbs, + Pistachios
Make this Cucumber Salad with Preserved Lemon, Fresh Herbs, + Pistachios on a hot day for an easy, no-cook recipe. Enjoy alongside grilled proteins, nestled into a grain bowl, or on their own.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
Ingredients
- 1 small shallot, diced
- 1 1/2 tablespoons diced preserved lemon plus little bit of brine (can sub in zest and juice of 1 lemon instead)
- 1 tablespoon champagne vinegar
- Kosher salt
- 1 lb Persian cucumbers (about 6 Persian cucumbers - sometimes they’re labeled as “mini cucumbers” )
- 1/4 cup fresh mint, chiffonaded (cut into small ribbons or roughly chopped), plus more for serving, if desired
- 1/4 cup fresh dill, roughly chopped, plus more for serving, if desire
- 1/2 cup toasted pistachios, roughly chopped, plus more for serving
- 1/4 cup crumbled feta (about 2 ounces) plus more for serving, if desired
- 3 tablespoons extra virgin olive oil, plus more for serving
- Optional: flaky salt and Turkish chiles or Aleppo pepper for serving
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