Tomato, Shallot & Roasted Lemon Salad

Recipe slightly adapted from a Yotam Ottolenghi recipe for Bon Appetit.


1 lemon, halved lengthwise, seeds removed and then cut into half-moons, about 1/8-inch thick

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 black pepper

1 1/2 lbs. mixed tomatoes, cut into small pieces

1 shallot, thinly sliced

1/4 cup fresh flat leaf parsley leaves

1/4 cup fresh mint leaves, torn if large


Preheat the oven to 325º. Cook the lemon slices in a medium saucepan of boiling water for 2 minutes to remove the bitterness. Drain and pat dry. Toss the lemon slices with the sage, sugar, and 1 tablespoon of oil in a 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 the pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add the lemons, tomatoes, shallots, parsley, and mint and toss gently. Season with salt and pepper.

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