Tomato, Onion, and Roasted Lemon Salad

By GadgetGirl

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

Ingredients

• 1 lemon, halved lengthwise, thinly sliced, seeds removed
• 1 tablespoon thinly sliced fresh sage leaves
• 1/2 teaspoon sugar
• 2 tablespoons olive oil, divided
• 1 tablespoon pomegranate molasses
• 1/2 teaspoon ground allspice
• Kosher salt and freshly ground black pepper
• 1 1/2 pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh flat-leaf parsley leaves with tender stems
• 1/4 cup fresh mint leaves, torn if large
• 1/4 cup purple sprouts or microgreens (optional)
• Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

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.

NUTRITIONAL INFORMATION
Calories (kcal) 80 Fat (g) 5 Saturated Fat (g) 0 .5 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 1 Sodium (mg) 10