Mixed Tomato & Chopped Preserved Lemon Salad
Published on November 19, 2016
This recipe is inspired by Nan’s preserved lemons which she used in ingenious ways, but never in fresh salad. I add them in memory of an intuitive and inventive cook who I am sure was unaware that when she put sharp vinegar and sugar together she was walking along the path of sweet and sour – and possibly balsamic.
Time: 20 minutes
1.5kg mixed coloured ripe tomatoes
1 preserved lemon*
¼ cup (40g) finely diced red onion
1 cup (about 30g) coarsely chopped mixed mint, basil and parsley leaves
Salt flakes and freshly ground white pepper
2 tbs olive oil
1 tbs soft brown sugar
¼ cup (60ml) malt vinegar
Halve or quarter the tomatoes and put in a bowl. Cut the preserved lemon into quarters, scrape out the flesh and chop the rind into small pieces. (The flesh can be used in sauces, soups, stews or fish dishes). Add the rind to the tomatoes with the onion, herbs and salt and pepper to taste. Be mindful that the lemon is salty. Whisk together the olive oil, brown sugar and vinegar. Pour over the salad, toss and serve at room temperature.
*If you prefer not to use preserved lemon, peel and chop the flesh of two fresh lemons instead.
Recipes and Images from Apple Blossom Pie by Kate McGhie, published by Murdoch Books