• Cut the tomatoes, cucumber and green peppers into small pieces. I like partially peeling the cucumbers, leaving some strips to give my salad more color and texture.
• Add the lentils to a colander and rinse until the water comes out clear. Remember, you can cook your own lentils if you have dry lentils at home. Remove the excess water and add them to the rest of the ingredients.
• At this point, you can also add the preserved lemons, finely chopped, the zaatar, and sumac.
• Add the extra virgin olive oil and vinegar.
• Combine all the ingredients until everything is incorporated. Add a pinch of salt, and combine one last time.

Serving Suggestion

• You can then add some edible flowers to make the perfect presentation by adding vibrant colors. For this recipe, I used cucumber flowers from my garden.