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tomato, onion, and roasted lemon salad

review
Private Recipe by
Annacia *
Moose Jaw, SK

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

yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For tomato, onion, and roasted lemon salad

  • 1
    lemon, halved lengthwise, thinly sliced, seeds removed
  • 1 Tbsp
    thinly sliced fresh sage leaves
  • 1 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 parsely leaves with tender stems
  • 1/4 c
    fresh mint leaves, torn if large
  • 1/4 c
    microgreens (optional)

How To Make tomato, onion, and roasted lemon salad

  • 1
    Preheat oven to 325°. 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.
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