Cooked - Tomato, Onion, And Roasted Lemon Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tomato, Onion, And Roasted Lemon Salad

6.0

1 lemon, halved lengthwise, thinly sliced, seeds removed

1 tablespoon thinly sliced fresh sage leaves

½ teaspoon sugar

2 tablespoons olive oil, divided

1 tablespoon pomegranate molasses

½ teaspoon ground allspice

Kosher salt and freshly ground black pepper

1½ pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved

½ small red onion, thinly sliced

¼ cup fresh flat-leaf parsley leaves with tender stems

¼ cup fresh mint leaves, torn if large

¼ cup purple sprouts or microgreens (optional)

Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
Gently toss lemon slices with sage, sugar, and 1 Tbsp. 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.
Whisk pomegranate molasses, allspice, and remaining 1 Tbsp. 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.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆EverydaySummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 8 weeks ago

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