We are in it!!! Tomato Season! Yayayayay! Hence the multiple tomato focused posts today. Ive had lots of tomatoes and made lots of delicious things but havent had time to post em. But there are still many weeks of tomatoes ahead so these will come in handy!
This recipe comes directly from chef Yotam Ottolenghi by way of a recent issue of Bon Apetit. I have his cookbook "Plenty" which has amazing Middle Eastern Inspired Vegetarian recipes. I highly recommend that book for those of you that love veggies and Middle Eastern cuisine.
I love the freshness and vibrancy of this salad! It would be great with some sort of seafood on a hot Summer night!
Ingredients
- 1 lemon, halved lengthwise, thinly sliced, seeds removed
- 1 tablespoon thinly sliced fresh sage leaves
- ½ teaspoon sugar
- 2 tablespoons olive oil, divided
- 1 tablespoon pomegranate molasses (found in Middle Eastern Groceries and online)
- ½ teaspoon ground allspice
- Kosher salt and freshly ground black pepper
- 1½ pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
- ½ small red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley leaves with tender stems
- ¼ cup fresh mint leaves, torn if large
- ¼ cup purple sprouts or microgreens (optional)
Preperation
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Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
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Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
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Whisk pomegranate molasses, allspice, and remaining 1 Tbsp. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.
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