Name: Tomato, Onion, and Roasted Lemon Salad
Yield: 6 servings
Ingredients: 1 lemon, halved lengthwise, thinly sliced, seeds removed; 1 tablespoon thinly sliced fresh sage leaves; 1/2 teaspoon sugar; 2 tablespoons olive oil, divided; 1 tablespoon pomegranate molasses; 1/2 teaspoon ground allspice; Kosher salt, freshly ground pepper; 1 1/2 pounds mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved; 1/2 small red onion, thinly sliced; 1/4 cup fresh flat-leaf parsely leaves with tender stems; 1/4 cup fresh mint leaves, torn if large; 1/4 cup purple sprouts or microgreens (optional); Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.

Cherry tomatoes in shades of green yellow and red tossed with herbs and thin slices of lemon on a white serving platter.

Photo by Marcus Nilsson

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

Recipe information

Yield
6 servings

Ingredients

1 lemon, halved lengthwise, thinly sliced, seeds removed

1 tablespoon thinly sliced fresh sage leaves

1/2 teaspoon sugar

2 tablespoons olive oil, divided

1 tablespoon pomegranate molasses

1/2 teaspoon ground allspice

Kosher salt, freshly ground pepper

1 1/2 pounds mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved

1/2 small red onion, thinly sliced

1/4 cup fresh flat-leaf parsely leaves with tender stems

1/4 cup fresh mint leaves, torn if large

1/4 cup purple sprouts or microgreens (optional)

Ingredient info:

Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.

Preparation

Step 1
Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
Step 2
Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
Step 3
Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

TagsSalad Levantine Lemon Citrus Fruit Sage Herbs & Spices Tomato Vegetable Red Onion Onion Root Vegetable Parsley Mint Side Dinner Lunch Vegan Vegetarian Dairy Free Gluten Free Nut Free Easy Cookbooks

Recipe notes

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