Tomato, Onion, and Roasted Lemon Salad
Recipe GLPRde8ef29e919b91
A vibrant, refreshing salad featuring roasted lemon slices with charred edges, fresh cherry tomatoes, crisp red onion, and a bed of spring greens tossed with a bright pomegranate molasses and allspice dressing. This elegant dish balances tart, sweet, and aromatic notes and is naturally plant-based and gluten-free.
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Ingredients
2 pints mixed cherry heirloom tomatoes, washed and halved
1 large handful of small fresh basil leaves
1 teaspoon ground allspice
Salt and freshly ground black pepper to taste
1 whole lemon, well washed
3 tablespoons Several tablespoons of fresh mint leaves
2 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses
1/2 small red onion, thinly sliced
1 cup spring lettuce mix
1/2 teaspoon granulated sugar
Directions
Preheat your oven to 350°F (175°C). Thoroughly wash the lemon and pat it dry. Cut it lengthwise in half, then slice each half into very thin half-moons, removing any seeds as you go.
In a small bowl, toss the lemon slices gently with the sugar and 1 tablespoon of the olive oil until evenly coated.
Arrange the lemon slices in a single layer on a parchment paper-lined baking sheet. Roast for about 20 minutes, until the edges begin to char and caramelize. Remove from the oven and set aside to cool completely.
While the lemons roast, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, pomegranate molasses, ground allspice, salt, and fresh ground black pepper in a small bowl until well combined.
Arrange the spring lettuce mix as a base in a large, shallow serving bowl.
Arrange the halved cherry tomatoes, sliced red onion, cooled roasted lemon slices, fresh basil leaves, and mint leaves over the lettuce in an attractive pattern.
Lightly drizzle the dressing over the salad and toss gently just before serving to combine. Serve immediately while all components are at their best.
