Tomato, Onion, and Roasted Lemon Salad ~ this Yotam Ottolenghi recipe was on the cover of Bon Appétit this month. I knew I wanted to make it on first sight!
2pintsmixed cherry heirloom tomatoeswashed and halved
1/2small red onionthinly sliced
one large handful of small basil leaves
several Tbsp fresh mint leaves
1cupspring lettuce mixfor the base of the salad
Pomegranate Allspice Dressing
salt and fresh ground black pepper to taste
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!