Tomato, Onion, and Roasted Lemon Salad Recipe

The most beautiful salad of all time.

1 tablespoon thinly sliced fresh sage leavesKosher salt and freshly ground black pepper½ small red onion, thinly sliced¼ cup purple sprouts or microgreens Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.

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. 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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