This roasted lemon tomato salad evokes memories of a salad that my mom used to make in the summertime using fresh homegrown tomatoes and a simple light dressing of olive oil, red wine vinegar, oregano and a sprinkling of sugar, depending on the sweetness of the tomatoes. Such a simple salad, but delicious at the same time. The best part was using a loaf of Italian bread to mop up the leftover juices from the tomatoes after the salad was gone.
As I was browsing through Yottam Ottolenghi’s latest cookbook, Plenty More (which I’ve mentioned previously in this post on Roasted Squash with Chili Yogurt and this post on Brussels Sprouts with Pomelo) I came across his recipe for Tomato & Roasted Lemon Salad and immediately was brought back to those summers in New York. His version incorporates sage, allspice, pomegranate seeds and a pomegranate molasses – I made a batch and have to say that it was delicious – Sweet and savory. However, I was longing for the flavors of that salad from my past, with a bit more tang and the flavor of the oregano that I love so much.
This recipe that I’m sharing with you is basically that of my mother with the addition of those lovely roasted lemons that Yottam shared in his book. THOSE LEMONS. They are just so good. Thinly sliced and roasted with the skin on, they become slightly caramelized and mellowed in flavor. They perfectly compliment the sweetness of the tomatoes and lend one more layer to this already yummy dish. A new twist on an old favorite.
Speaking of new things, I’ve got to tell you about a fun date night that my boyfriend and I had recently. We went to a fun little spot called Vine Gough with a couple friends of ours. Vine Gough offers classes where everyone paints the same picture and is given step-by-step instructions in a fun atmosphere (with wine!). It’s a bit stressful but definitely a fun experience! The coolest part is getting to see everyone’s finished painting and how different and special each of them are. I’m not guaranteeing that Rick and I will be hanging our paintings but the experience is one not to be forgotten 😉 I’d definitely recommend checking it out to see if there is a wine & painting location near you – They’re popping up all over the place.
I hope you all have a wonderful weekend – TGIF!
Roasted Lemon and Tomato Salad
- 2 slices lemons halved crosswise, seeds removed, and cut into paper-thin
- 3 tbsp olive oil
- ½ tsp sugar
- 1 tsp dried oregano
- 2 2/3 cups baby tomatoes yellow or red or a mixture of both, 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 black pepper
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 20 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.
- Try a Pinot Grigio or a Sauvignon Blanc with this salad – Their bright flavors mirror those in the salad and compliment it nicely.