They sell preserved lemon in fancy food shops, but you don’t need it to make this salad.

Recently, on a weekend away in beautiful Elora Ontario, I had a salad that I could not stop thinking about. I know that you might immediately be thinking, you don’t make friends with salad, but hear me out. The roasted tomatoes were soft and sweet. The two different types of grains gave it an interesting chewy bite. The preserved lemon dressing was at the same time acidic and soft. There was not too much lettuce, just enough to add a fresh crispness to most mouthfuls. I had to have it again.

When we got home I set to work trying to figure out the recipe, and I think I got pretty close. I don’t keep preserved lemon in my tiny kitchen (although maybe I should), so I tried a quick and easy preservation method. If you don’t have the 2 hours to make the preserved lemons, or some on hand (aren’t you fancy! Or Moroccan!), try straight lemon zest.

I love salads that have a lot going on, and this one, although pretty easy to make, fits the bill. Try it for lunch or dinner! Let me know if you try it, in the comments below, or on social media.

Hope you’re having a great Monday and are keeping cool!

Ingredients

Quick Preserved Lemon

Zest of 1 lemon

sea salt

Salad

1 cup dry pearl couscous

1/2 cup dry barley

250g cherry tomatoes

olive oil

salt

2 cups lettuce, washed and torn

Dressing

1/4 cup olive oil

1/4 cup vegetable oil

1/2 teaspoon tarragon

1/4 teaspoon thyme

1 tablespoon lemon juice

1 tablespoon chopped preserved lemon zest (remove from salt)

cracked pepper

Optional

Top with a cast iron charred or grilled garlic scape (I just happened to have these on hand)

Add more protein if desired. We eat this as a meal topped with 1/2 a cast iron grilled chicken breast each.

Roasted Tomato and Grain Salad with Preserved Lemon

Servings 4 Time 35 minutes

Recipe Amanda Weafer

Directions

Preserved Lemon

Two hours, up to several days before you’d like to eat this salad, make the quick preserved lemon. Zest 1 lemon into a small container and cover with sea salt. Cover and leave on the counter.

Salad

Preheat the oven to 350℉/180℃.

Cook the pearl couscous and barley according to package instructions. Cool grains immediately by running cold water over them in a colander.

Toss the tomatoes in olive oil, salt and pepper and roast on a parchment lined cookie sheet for 20-30 minutes. Set aside.

Combine the dressing ingredients in a jar and shake, shake, shake.

In a large bowl, toss together the grains, roasted tomatoes and half of the dressing.

When ready to serve, add lettuce and top with more dressing if needed.