Roasted Lemon & Tomato Salad

Roasted lemons are tossed with tomatoes, red onions, fresh herbs and a light vinaigrette.

2 lemons, halved crosswise, seeds removed, and cut into paper-thin slices
3 tbsp olive oil
½ tsp sugar
1 tsp dried oregano
2⅔ cups baby tomatoes, yellow or red or a mixture of both, halved
1 tablespoon red wine vinegar
⅓ cup flat-leaf parsley leaves
½ cup mint leaves
½ small red onion, halved crosswise and thinly sliced into half rings (about ½ cup)
salt and black pepper

View the full recipe at Platings and Pairings →