Tomato, Onion, and Roasted Lemon Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lemon, halved lengthwise, thinly sliced
  • 1 tablespoon fresh sage, chopped
  • ½ teaspoon sugar
  • 2 tablespoons olive oil, divided
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon ground allspice
  • Kosher salt
  • Freshly ground black pepper
  • 1½ lb mixed heirloom cherry tomatoes, halved
  • ½ small red onion, sliced thin
  • ¼ cup flat-leaf parsley, chopped
  • ¼ cup mint, chopped
  • ¼ cup spinach
Instructions
  1. Preheat oven to 325F.
  2. Bring a small pot of water to boil. Add lemon slices and boil for 2 minutes to reduce bitterness. Drain and pat dry.
  3. Toss lemons with sage, sugar, and 1 tablespoon of olive oil. Place lemon slices, single layer, on a parchment paper lined baking sheet. Bake for 20 minutes, until lemons are no longer wet and start to slightly brown. Let cool.
  4. In a large bowl, whisk together pomegranate molasses, allspice, and remaining 1 tablespoon of olive oil. Season with salt and pepper. Add cooled lemons, tomatoes, onion, parsley, mint, and spinach to bowl. Toss salad to coat.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/03/11/tomato-red-onion-and-roasted-lemon-salad/