Tomato and Roasted Lemon Salad Recipe

Written by Brittany Published on February 18, 2019

Salads are always on the menu around our house. Although they change with the seasons, they’re a pretty predictable staple. When we don’t know what to make for dinner, it usually comes down to a protein (simply seasoned), a starch, and— you guessed it— a side salad, like one of our favorites, this Tomato and Roasted Lemon Salad Recipe.

Tomato and Roasted Lemon Salad Recipe

When you eat this many salads simple lettuce and vinaigrette won’t always hit the spot. That’s when we get creative. From macaroni salad to pasta salad to potato salad to Greek salad, we can always find an interesting way to combine vegetables or starches. Some of our favorite salads come from the Middle East. A Jerusalem salad is perfect on a hot summer’s day. Tabbouleh is great for a heartier, herbaceous option.

One of my favorite chefs is Yotam Ottolenghi. He has several cookbooks that I love, and return to often. I love Plenty and Plenty More especially, so when I was trying to come up with a great side dish recently, it’s no wonder that I turned to my copy of Plenty More. I found a Roasted Lemon and Tomato salad that sounded great, but I’m never one to leave a recipe alone. After quite a bit of tinkering and toying with the recipe to get it just the way my family would enjoy it, this is what we came up with.

Printable Recipe

Tomato and Roasted Lemon Salad Recipe

This Tomato and Roasted Lemon Salad Recipe is naturally gluten-free and vegan. Don’t have pomegranate molasses? Substitute an equal amount of cranberry juice concentrate.

Ingredients

For The Roasted Lemons
2 medium lemons, cut in half and deseeded, then sliced thin.
3 tbsp olive oil
1/2 teaspoon sugar
One handful of sage, chopped finely
For the Salad
3 cups of cherry tomatoes, cut in half. (We used mixed heirloom cherry tomatoes for this recipe.)
1/3 cup chopped fresh parsley
1/2 cup chopped mint leaves
1 tbsp pomegranate molasses
1 small red onion, sliced thin
Salt
Pepper

Instructions

Preheat oven to 325 degrees
Bring a small saucepan of water to a rolling boil. Blanch the lemon slices for 2 minutes. Drain well, then toss the lemon slices with olive oil, sugar, sage, and salt to taste. Mix until coated evenly, then spread lemon slices in single layer on a greased baking sheet. Cook for 15-20 minutes, then remove from oven and set aside.
In a large bowl, combine the tomatoes with the parsley, mint, onion, and the pomegranate molasses. Add two tablespoons of olive oil and mix well, along with salt and pepper to taste. Add the roasted lemon slices just before serving.

Cooking Tips

*This recipe calls for pomegranate molasses. Let’s face it, this is not an item you’re going to find just anywhere. Here’s a couple of easy substitutes instead.
**Use an equal amount of cranberry juice concentrate OR 1 tablespoon balsamic vinegar mixed with 1 teaspoon sugar OR 1 tablespoon pomegranate juice and 1 teaspoon sugar.
**This recipe is naturally gluten-free and is also vegan.
**You can make the pickled lemons in advance and keep them stored in an airtight jar in the fridge until ready to use.

This salad is the perfect combination of salty, sweet, bitter, and sour. It’s perfect served as a side for gyros, grilled chicken, or with a hearty couscous.