Tomatoes are a fresh and flavorful way to add vitamins A, C, and K to any summer dish Tomatoes, red onions, and pomegranate seeds all contain antioxidants that improve health and help our bodies prevent disease.

Tomato and Roasted Lemon Salad

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Course Salad

Servings 0

Cuisine Mediterranean, Mediterranean Diet

Diet Gluten Free

Ingredients

 

• 2 medium lemons halved crosswise, seeds removed, and cut into paper-thin slices
• 3 Tbsp olive oil
• ½ tsp superfine sugar
• 8 sage leaves finely shredded
• 2 ⅔ cups baby tomatoes yellow or red or mixture of both, halved
• ½ tsp ground allspice
• ⅓ cup flat leaf parsley
• ½ cup cup mint leaves
• Seeds of 1 small pomegranate 2/3 cup
• 1 ½ Tbsp pomegranate molasses
• ½ small red onion thinly sliced (~ 1⁄2 cup)
• Salt and black pepper

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Instructions

 

• Preheat oven to 325°F and line a baking sheet with parchment paper.
• Bring small saucepan of water to a boil, add the lemon slices, and blanch for 2 minutes.
• Drain well, place the lemon in a bowl, and add 1 tablespoon of the oil, 1⁄2 teaspoon salt, the sugar, and the sage.
• Gently mix, then spread the lemon mixture onto prepared baking sheet. Place in oven and cook for 20 minutes, until the lemons have dried out a little. Remove and set aside to cool.
• In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, molasses, onion, remaining 2 tablespoons oil, 1⁄4 teaspoon salt, and some freshly ground pepper.
• Add the lemon slices, stir gently, and serve.

Notes

Recipe from Plenty More by Yotam Ottolenghi

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