Tomato, Onion, and Roasted Lemon Salad

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Tomato, Onion, and Roasted Lemon Salad

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Authored by bd
6 Servings
oven: 170ºC

Ingredients

  • 1 lemon halved lengthwise, thinly sliced, seeds removed
  • 1 tbsp thinly sliced fresh sage leaves
  • 1/2 tsp sugar
  • 2 tbsp olive oil, divided
  • 1 tbsp pomegranate molasses
  • 1/2 tsp ground allspice
  • Kosher salt, freshly ground pepper
  • 1 1/2 lb mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
  • 1/2 small red onion, thinly sliced
  • 1/4 c fresh flat-leaf parsley leaves with tender stems
  • 1/4 c fresh mint leaves, torn if large
  • 1/4 c purple sprouts or micro-greens Optional

Instructions

1

Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.

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.

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.