LibreRecipes

Tomato, Onion, and Roasted Lemon Salad

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Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

1 lemon, halved lengthwise, thinly sliced, seeds removed

1 tablespoon thinly sliced fresh sage leaves

1/2 teaspoon sugar

2 tablespoons olive oil, divided

1 tablespoon pomegranate molasses

1/2 teaspoon ground allspice

Kosher salt, freshly ground pepper

1 1/2 pounds mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved

1/2 small red onion, thinly sliced

1/4 cup fresh flat-leaf parsely leaves with tender stems

1/4 cup fresh mint leaves, torn if large

1/4 cup purple sprouts or microgreens (optional)

Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.

Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.