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Roasted Lemon and Cherry Tomato Salad

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Side
Servings 6 servings


  • 2 lemons halved crosswise seeds removed and cut into paper-thin slices
  • 3 Tablespoons olive oil
  • ½ teaspoon sugar
  • 1 tsp dried oregano
  • 2 2/3 cups Divine Flavor cherry tomatoes halved
  • 1 Tablespoon red wine vinegar
  • 1/3 cup flat-leaf parsley leaves
  • ½ cup mint leaves
  • ½ cup small red onion halved crosswise and thinly sliced into half rings about ½
  • Salt and pepper to taste.


  • Preheat the oven to 325ºF.
  • 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.