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+ servings

Tomato, Onion, and Roasted Lemon Salad


  • 1 lemon, halved lengthwise, thinly sliced, seeds removed
  • 1 Tbsp fresh sage leaves, thinly sliced
  • ½ tsp natural sugar (Sugar in the Raw or Turbinado)
  • 2 Tbsp olive oil, divided
  • 1 Tbsp pomegranate molasses
  • ¾ tsp ground allspice
  • pinch each kosher salt and freshly ground black pepper
  • 1 ½ pound mixed small tomatoes, halved
  • ½ small red onion, halved and thinly sliced
  • ¼ cup fresh flat-leaf parsley
  • ¼ cup fresh mint leaves, torn if large
  • ¼ cup purple sprouts or microgreens, optional


  • Roast the Lemons
  • Preheat oven to 325° F and line a baking sheet with parchment paper.
  • Fill a medium saucepan half-way with water & bring to boiling. Add the lemon slices and boil 2 minutes (this removes the bitterness). Drain, pat dry, and let cool.
  • In a medium bowl, gently toss the lemon slices with sage, sugar, and 1 Tbsp oil. Spread them out the prepared baking sheet and bake until the lemons are dry and slightly colored (~ 15-20 min) Let cool.
  • In a small bowl, whisk the pomegranate molasses, allspice, and remaining 1 Tbsp oil
  • In a large bowl add the roasted lemons, tomatoes, onion, parsley, mint, and sprouts, if using. Drizzle the pomegranate molasses mix over the top, and toss gently
  • Season with salt and pepper