Tomato & Roasted Lemon Salad

Tomato & Roasted Lemon Salad - A vibrant and fresh summer salad adapted from Ottolengi. |

In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There’s a reason these particular dishes are on the cover – they’re usually the best recipes in the magazine.

Bon Appetit August 2014

When I saw that the August 2014 issue of Bon Appetit had a Yotam Ottolenghi recipe on the cover, I was both excited and nervous. Ottolenghi is an Israeli-born chef famous for his cookbooks like Plenty and JerusalemA common misconception is that Ottolenghi is a vegetarian, but I learned that was not the case from the article that accompanied the cover recipe. However, vibrant vegetable recipes are certainly his calling card.

While some of his recipes, like the Asparagus Mimosa, are fairly simple to prepare, many others seem needlessly complicated and time-consuming to me. Remember that vegetable tart that took me upwards of two hours to prepare? So, based on my history with his recipes, I wasn’t sure what I would be in for with this tomato and lemon salad. It looked simple enough, but with Ottolenghi recipes, you just never know.


Tomato & Roasted Lemon Salad - A vibrant and fresh summer salad adapted from Ottolengi. |

I won’t say that this was the simplest tomato salad I’ve ever made, because that would be far from the truth. But it wasn’t THAT bad. However, you do have to first boil the lemon slices and them roast them, which seems like a lot of work for a salad. However, all of the rest of the ingredients come together fairly easily.

As far as the flavor, I liked the tart flavor the roasted lemon slices imparted on the tomatoes, but I didn’t like actually eating the lemon slices themselves. They are supposed to be fully edible, as boiling takes away their bitterness, and roasting with a small amount of sugar makes for an almost candied citrus feel. Jeff liked eating them, I didn’t, and you should probably just go ahead and make this salad and decide for yourself. I made a few substitutions to accommodate for ingredients I couldn’t find (microgreens) or didn’t want to buy (pomegranate molasses). My adapted version is below.

Tomato & Roasted Lemon Salad - A vibrant and fresh summer salad adapted from Ottolengi. |

Yield: 4 servings

Tomato & Roasted Lemon Salad

Tomato & Roasted Lemon Salad
Prep Time 20 minutes
Cook Time 20 minutes


  • 1/2 lemon, thinly sliced and seeds removed
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon dried ground sage
  • 1/2 teaspoon granulated sugar
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon allspice
  • Pinch of kosher salt and ground black pepper
  • 3/4 pound mixed grape or cherry tomatoes
  • 1/4 small red onion, thinly sliced
  • 2 tablespoons fresh mint leaves, roughly torn
  • 2 tablespoons fresh parsley leaves, roughly torn


  1. Preheat oven to 325 degres F. Cook lemon slices in small pot of boiling water 2 minutes; transfer to paper towel and pat dry.
  2. In small bowl, whisk together 1 tablespoon oil, sage and sugar. Add lemon slices and toss to combine. Lay lemon slices on parchment-lined rimmed baking pan. Transfer to oven and roast 14 to 16 minutes or until lemons are just beginning to brown.
  3. In medium bowl, whisk together vinegar, allspice, salt and pepper and remaining 1 tablespoon oil. Add tomatoes, onion, mint, parsley and roasted lemon. Toss gently. For best flavor, cover and let stand at room temperature 30 minutes before serving.

For more recipes straight from the cover of food magazines, check out my Cook The Cover Archive!