Description
Sweet roasted lemons brighten this simple salad of juicy tomatoes and fresh herbs. A perfect side for any summer meal.
Ingredients
Scale
- 2 lemons (2 lemons) lemons halved crosswise seeds removed (and cut into paper-thin slices)
- 3 tbsp (44 ml) olive oil
- ½ tsp (2 g) sugar
- 1 tsp dried oregano
- 2 2/3 cups (636 ml) Divine Flavor cherry tomatoes halved
- 1 tbsp (15 ml) red wine vinegar
- ? cup (80 ml) flat-leaf parsley leaves
- ½ cup (118 ml) mint leaves
- ½ cup (118 ml) small red onion halved crosswise and thinly sliced into half rings about ½
- Salt and pepper
Instructions
- Preheat the oven to 325ºF (163°C).
- Fill a small saucepan with water and bring to a boil. Add lemon slices and blanch for 2 minutes. Drain well.
- Combine 1 tablespoon oil, sugar, oregano, and 1/2 teaspoon salt in a small bowl.
- Add lemon slices and mix well to combine.
- Spread the lemon slices out in a single layer on a baking sheet lined with a silpat or parchment paper.
- Bake for 30 minutes.
- Remove from oven and allow to cool.
- Combine the tomatoes, remaining 2 tablespoons oil, 1/4 teaspoon salt, pepper, vinegar, parsley, mint, and onions in a bowl.
- Add the lemon slices and stir gently to combine.
- Taste for seasoning and adjust as desired with additional salt and pepper.
- Serve immediately.
Notes
- For intensely flavored lemons, use Meyer lemons if available.
- To prevent the tomatoes from releasing too much liquid, gently pat them dry before adding them to the salad.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the lemons may soften slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 4
- Protein: 2