Tomato, Onion, and Roasted Lemon Salad (2024)

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)

Ingredient info:

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

Leave a Review

• I have tried some of them and have to save them for future use. These TOMATO, ONION, AND ROASTED LEMON SALAD recipe are really helpful

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  • rakhiinindia.in

  • bangalore

  • 7/11/2017

• Make this NOW. Beautiful to the eye and the tongue. Amazing flavors (I'll admit I probably added more herbs than called for). I did not have pomegranate molasses, so made my own version, reducing pure Pom juice. Served with a filet roast and roasted potatoes sprinkled with lemon zest, mint, parsley, s/p, and olive oil :)

  • gleasonfamily

  • Huntington Beach, CA

  • 1/5/2017

• Made this last night and while it was super pretty, it wasn't as flavorful as I expected it to be. The lemon and sage got a bit lost with the dressing. I loved the pomegranate/tomato combo though. Next time I make it, I'll definitely up the amount of herbs.

  • russeaime

  • Santa Barbara, CA

  • 8/21/2016

• not that great. The lemon/sage combo is fantastic but the dressing was lacking.

  • renofoodie

  • 8/21/2016

• Just lovely and delicious. Made exactly to recipe, and doubled for a crowd. Looking forward to being served this again and again by all who asked for the recipe.

  • JaneJetson

  • Sydney, Australia

  • 12/27/2015

• Amazing favors!! I've made this many times since first discovering the recipe here. The first few times were exactly to the recipe. I've found that the small lemons at the grocery store are less likely to be bitter. I made a batch of the salad dressing and took it out on a 3 week sailing trip....made the recipe without lemons or onions and also without parsley because I just didn't have those things....just tomato, mint, and dressing and still delicious. Love it with arugula micro greens.

  • michallondon

  • Seattle

  • 7/13/2015

• Fabulous! The roasted lemon really makes it unique and fresh!

  • jsbjk

  • Winnetka, IL

  • 5/19/2015

• Can't say I liked this at all. The problem may have been that I used Meyer lemons rather than regular ones. Despite slicing thin, boiling, and roasting, they were intensely bitter, pretty much taking over the dish in a not-so-good way. I made the salad to take to a friend's place for dinner and ended up leaving it at home. I would give it another try with more traditional lemons, in hopes that the Meyers were the problem.

  • mfiligenzi

  • 2/10/2015

• This is a great recipe. I made it for friends this weekend and everyone raved about it and asked for the recipe. I made the roasted lemons the day before. The sage turned brown from baking and I am not sure if it added anything special to the dish. I put the salad on a plate with the microgreens and it looked beautiful.

  • juliehill

  • Greenbrae, CA

  • 8/4/2014

TagsSaladLevantineLemonCitrusFruitSageTomatoVegetableRed OnionOnionRoot VegetableParsleyMintSideDinnerLunchVeganVegetarianDairy FreeGluten FreeNut FreeEasyCookbooks