Name: Tomato, Onion, and Roasted Lemon Salad
Yield: 6 servings
Ingredients: 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.

Cherry tomatoes in shades of green yellow and red tossed with herbs and thin slices of lemon on a white serving platter.

Photo by Marcus Nilsson

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

Recipe notes

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