Ingredients:
- 3 cups diced unpeeled small cucumbers, preferably Persian (see Tip) or “mini”
- 1 ½ cups assorted cherry tomatoes, halved or quartered
- ¼ cup finely chopped white onion
- 3 tablespoons coarsely chopped fresh parsley
- 1 tablespoon coarsely chopped fresh mint
- 2 teaspoons minced preserved lemon or 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper to taste
