Tomato, Onion, and Roasted Lemon Salad
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4.4
10 reviews
Good
Tomato, Onion, and Roasted Lemon Salad
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Tomato, Onion, and Roasted Lemon Salad ~ this Yotam Ottolenghi recipe was on the cover of Bon Appétit this month. I knew I wanted to make it on first sight!
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Ingredients
- lemon
- 1/2 tsp sugar
- 1 Tbsp olive oil
- 2 pints cherry tomato washed and halved, mixed varieties
- 2 pints heirloom tomato washed and halved, mixed varieties
- 1/2 red onion thinly sliced, small
- basil one large handful of small leaves
- mint several tablespoons fresh leaves
- 1 cup lettuce for the base of the salad, spring mix
Pomegranate Allspice Dressing
- 2 Tbsp pomegranate molasses
- 2 Tbsp olive oil
- 1 tsp ground allspice
- salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
- Set oven to 350F
- Wash the lemon well, and then cut it in half lengthwise. Slice it in very thin slices, and remove all the seeds.
- Toss the slices with the sugar and oil, and then lay them out on a lined baking sheet. Roast for about 20 minutes, until they are just beginning to char around the edges. Set them aside to cool.
- Whisk together the dressing.
- Line a large shallow salad bowl with the spring mix lettuce, and then arrange the tomatoes, onion slices, fresh herbs and lemon slices on top. Toss lightly with the dressing and serve immediately. The salad will not wait!
Notes
- recipe slightly adapted from Yotam Ottolenghi
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Overall Rating
4.4
10 reviews
Good
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