Tomato, Onion, and Roasted Lemon Salad is a Yotam Ottolenghi recipe that first caught my eye on the cover of Bon Appétit. One look at those ripe tomatoes and charred lemon slices and I knew I had to make it.
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I’m such a huge Ottolenghi fan, and this tomato, onion, and roasted lemon salad is a perfect example of why.
He takes a beautiful tomato salad and gives it a couple of unexpected twists. The paper-thin slices of roasted lemon get lightly charred and a little crisp, adding this wonderful bitter-tangy edge. Then there’s the dressing: equal parts pomegranate molasses and olive oil, with allspice. A quick whisk brings it together, and the flavor is sweet, tangy, warmly spiced, and completely unexpected on a tomato salad.
Choosing the all important ingredients
This salad is super simple, but relies on top quality ingredients.
THE TOMATOES
This is the month for tomatoes, for sure. Just look at the crazy colorful and oddly shaped mini heirlooms I found at the farmer’s market yesterday. They look like teeny eggplants! The woman at the stand told me what they are called, but I’ve forgotten, so if anyone knows, give a shout out in the comments. I mixed them with tiny round cherry tomatoes for this salad.
THE LEMON
Choose a thin skinned lemon, if possible, hopefully with few seeds. We’re going to be slicing and roasting them for the salad, and you’ll eat them, peel and all for a burst of bright, pleasantly bitter flavor in the salad. A Meyer lemon will also work.
The pomegranate molasses dressing
It’s the most deliciously thick, tangy reduction of pomegranate juice and it is the kind of ingredient than can make a huge difference in lots of things, from sauces and stews to salad dressings. It’s a key ingredient in one of my favorite easy chicken dishes, Pomegranate and Lime Chicken Thighs.
- I have a recipe for making homemade pomegranate molasses.
- You can also find it online, if you have trouble locating it in your supermarket.
This salad comes together quickly, the most tedious part is slicing all the small tomatoes in half. Don’t be tempted to do this ahead of time, though, as cut tomatoes and fresh basil are incredibly time sensitive. You can make the roasted lemon ahead, if you like.
I always make a few tomato salads in August as a swan song for summer. I tend to get interested in fall cooking pretty early, so it’s now or never for me. I hope you enjoy this as much as I did.
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Tomato, Onion, and Roasted Lemon Salad
Equipment
- Sheet pan
- parchment paper
Ingredients
- 1 Iemon
- 1/2 tsp sugar
- 1 Tbsp olive oil
- 2 pints mixed cherry heirloom tomatoes, washed and halved
- 1/2 small red onion, thinly sliced
- one large handful of small basil leaves
- several Tbsp fresh mint leaves
- 1 cup spring lettuce mix, for the base of the salad
Pomegranate Allspice Dressing
- 2 Tbsp pomegranate molasses
- 2 Tbsp olive oil
- 1 tsp ground allspice
- salt and fresh ground black pepper 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
More tomato salads
Heirloom Tomato Caprese Salad
Heirloom Tomato Caprese Salad with Kalamata Olive Vinaigrette ~ this juicy, fruity, salad with creamy slices of fresh mozzarella, peppery basil leaves, and the velvety tang of Kalamata is what summer is ALL about.
Cherry Tomato Caprese Salad
My cherry tomato caprese salad with slivers of red onion, Kalamata olives, and a red wine vinaigrette is the little black dress of summer side salads ~ it goes with everything!
Marinated Tomato Salad
This simple marinated tomato salad is a quick and easy way to showcase and enjoy beautiful tomatoes. Marinating brings out their juicy sweetness and creates an instant dressing!
Tomato Salads You Need to Make this Summer
Make one (or all 15!) of these fabulous tomato salads this summer. Choose a simple Caprese salad, or an elaborate burrata platter, but don’t miss out!
This really makes me wish my backyard tomatoes would hurry up and ripen already! Soon… 🙂
It’s torture, isn’t it? That’s why I count on the farmer’s market!
those tomatoes are gorgeous! I think I need to head to the farmer’s market so I can find some picture worthy ones like these when I make this salad!
The art here isn’t just Yotam’s. GREG
so minimal but so delicious and beautiful! I love your minimal mondays because i love seeing how creative you are with the simplest of ingredients
I spotted this in BA as well and wondered about those roasted lemons! Since you give it such rave reviews, I know I’ll HAVE to make it this weekend. It’s only right.
I have that magazine actually sitting on my counter in the kitchen, and yes, I’ve glanced at the cover on more than one occasion and thought I should peruse further. I haven’t had a chance to actually pick it up and enjoy it though. So glad you posted this or I may have just missed it. I have baskets of tomatoes from the farmers market just begging to be used, and with a bag of lemons from my dad’s tree I’m set!
I know what you mean about the magazines, I find it so hard to read them in time to actually make anything while it’s still in season!
What an absolutely gorgeous salad, so perfect for the August abundance of tomatoes!
Oh my gosh Sue, this looks incredible! I’m so jealous of your amazing tomatoes! What a unique combination – I have pomegranate molasses but never thought to use it in a dressing! Brilliant – I will definitely be trying the dressing asap!
It worked so well in the dressing, and as an added bonus, the mixture emulsified instantly…it’s a great discovery!
I love your blog. Your photos are always beautiful. And, your recipes delicious. Anyway, I believe those are Tiger Tomatoes. A framer at my farmer’s market called them that.
Oh that’s what she told me, thanks so much Mindi! It makes sense, they have those beautiful striations in them.
Such a wonderful salad for this time of the year! Life has been crazy busy for me lately and I”ve missed reading your blog and fabulous recipes
I’m so glad you made your way back, thanks Pat!