Tomato, Onion, and Roasted Lemon Salad
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!
Ingredients
- I lemon
- 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
recipe slightly adapted from Yotam Ottolenghi
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.