Tomato, Onion, and Roasted Lemon Salad
A bright and refreshing Middle Eastern-inspired salad featuring roasted lemon slices, mixed tomatoes, and fresh herbs, dressed with pomegranate molasses and olive oil. This unique combination offers a perfect balance of sweet, tart, and savory flavors.
Ingredients
- •1 whole lemon
- •1 tablespoon fresh sage leaves
- •½ teaspoon sugar
- •2 tablespoons olive oil
- •1 tablespoon pomegranate molasses
- •½ teaspoon ground allspice
- •to taste Kosher salt and pepper
- •1½ pounds mixed small tomatoes
- •½ whole red onion
- •¼ cup flat-leaf parsley
- •¼ cup fresh mint leaves
- •¼ cup purple sprouts
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Cooking Instructions
- 1.
Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
5 min
- 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.
20 min
- 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.
5 min
