Preserved lemon & tomato salad with feta recipe | Good Food
Light and crunchy, tart and fruity, this simple Moroccan salad is great served with fresh, crusty bread, or as part of a vegetarian spread, from BBC Good Food magazine
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Ingredients
- 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
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