Imagine a salad that transforms ordinary ingredients into a symphony of flavors that dance on your palate - this is exactly what Ottolenghi's Tomato and Roasted Lemon Salad promises! With its vibrant Middle Eastern inspiration, this dish isn't just a side dish; it's a culinary experience that will transport your taste buds to sun-drenched Mediterranean landscapes. Prepare to be amazed by how simple ingredients like juicy tomatoes, caramelized lemons, and burst-in-your-mouth pomegranate seeds can create a masterpiece that's both visually stunning and incredibly delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 large tomatoes, sliced
- 2 lemons, cut into wedges
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh basil, torn
- 1/4 cup pomegranate seeds
Instructions
- Preheat your oven to 200°C (390°F). This temperature will help to roast the lemons and bring out their sweetness while also allowing the tomatoes to warm slightly.
- Prepare the tomatoes by washing them thoroughly. Slice each of the 4 large tomatoes into thick rounds, about 1/2 inch thick. Arrange the tomato slices on a serving platter or a large plate.
- Next, prepare the lemons. Cut the 2 lemons into wedges. Make sure to remove any seeds that may be present. Place the lemon wedges on a baking tray lined with parchment paper, cut side facing up.
- Drizzle 2 tablespoons of olive oil over the lemon wedges, ensuring they are well coated. Sprinkle with a pinch of salt and pepper to enhance their flavor.
- Roast the lemon wedges in the preheated oven for about 30 minutes, or until they are soft and caramelized. Keep an eye on them to prevent burning.
- While the lemons are roasting, prepare the dressing for the salad. In a small bowl, combine the remaining 1 tablespoon of olive oil with a pinch of salt and pepper. Whisk together until well combined.
- Once the lemons are done roasting, remove them from the oven and let them cool slightly. You can add the warm roasted lemons directly to the salad or allow them to cool completely based on your preference.
- To assemble the salad, take the sliced tomatoes and drizzle the prepared dressing over them. Gently toss to ensure the tomatoes are well coated.
- Next, add the torn fresh basil and the roasted lemon wedges to the salad. Gently mix everything together, being careful not to break the tomato slices.
- Finally, sprinkle the pomegranate seeds over the top of the salad for a burst of color and sweetness. Serve immediately as a refreshing side dish or light meal.
Tips
- Choose ripe, firm tomatoes for the best texture and flavor. Heirloom or beefsteak varieties work wonderfully.
- When roasting lemons, use parchment paper to prevent sticking and make cleanup easier.
- Don't rush the lemon roasting process - the caramelization is key to developing deep, complex flavors.
- Use fresh basil for maximum aromatic impact. If possible, pick the leaves just before adding to the salad.
- For an extra flavor boost, consider adding a sprinkle of za'atar or sumac to enhance the Middle Eastern profile.
- Serve the salad at room temperature to allow the flavors to fully develop and mingle.
- For a protein boost, you can add crumbled feta cheese or grilled chicken to make it a complete meal.
Nutrition Facts
Calories: 174kcal
Carbohydrates: 24g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
