tomato, onion, and roasted lemon salad
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sweet tart.
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yield
6 serving(s)
prep time
10 Min
cook time
15 Min
method
Bake
Ingredients For tomato, onion, and roasted lemon salad
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1lemon, halved lengthwise, thinly sliced, seeds removed
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1 Tbspthinly sliced fresh sage leaves
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1 tspsugar
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2 Tbspolive oil, divided
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1 Tbsppomegranate molasses
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1/2 tspground allspice
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kosher salt, freshly ground pepper
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1 1/2 lbmixed small tomatoes, such as sun gold, cherry, or heirloom, halved
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1/2small red onion, thinly sliced
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1/4 cfresh flat-leaf parsely leaves with tender stems
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1/4 cfresh mint leaves, torn if large
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1/4 cmicrogreens (optional)
How To Make tomato, onion, and roasted lemon salad
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1Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
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2Gently 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.
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3Whisk 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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