Cherry Tomato And Lemon Salad Recipes

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CHERRY TOMATO AND LEMON SALAD



Cherry Tomato and Lemon Salad image

Categories     Salad     Citrus     Tomato     Appetizer     No-Cook     Low Fat     Vegetarian     Quick & Easy     Summer     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 large lemons
1 tablespoon sugar
1 lb cherry or grape tomatoes (3 cups), halved or, if large, quartered
3 tablespoons chopped fresh chives
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Finely grate enough zest from 1 lemon to measure 2 teaspoons. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including all white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl.
  • Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop).

TOMATO, ONION, AND ROASTED LEMON SALAD



Tomato, Onion, and Roasted Lemon Salad image

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

Provided by Yotam Ottolenghi

Categories     Salad     Leafy Green     Brunch     Side     Vegetarian     Lunch     Mint     Spring     Summer     Healthy     Raw     Parsley     Bon Appétit

Yield 6 servings

Number Of Ingredients 14

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.

Steps:

  • 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 tablespoon 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 tablespoon 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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