Preserved Lemon Gremolata

  • Author: TKWAdmin
  • Prep Time: 10
  • Total Time: 10
  • Category: dip, marinade, dressing, vinaigrette
  • Method: no cook
  • Cuisine: dip, marinade, dressing, vinaigrette

Brighten up any dish, marinade, or dressing with preserved lemons, parsley, olive oil, garlic, and spices in a zesty, delicious way!

Preserved Lemon Gremolata
Did you make this recipe?
Leave a review


  • 1 bunch flatleaf parsley, finely chopped (~1 cup chopped)
  • 1/4 cup preserved lemons finely chopped (flesh and rind or just rind)
  • 1/2 cup olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon sea salt (not kosher or table)
  • 1 tablespoon fresh lemon juice
  • 1 1/4 teaspoon crushed red pepper flakes


  1. Place the parsley, chopped preserved lemons, garlic, red pepper flakes, salt, and lemon juice into a bowl. Gently mix to combine.
  2. While stirring with a spoon, drizzle in the olive oil. Taste and adjust seasonings as desired. *Note: this is a thicker gremolata. If a thinner consistency is desired, add more olive oil.
  3. Add to your favorite salad, seafood, grilled chicken, or beef dish. Store leftovers in a sealed container in the fridge for up to 1 week.
Recipe Card powered byTasty Recipes