How Readers Cooked Our August 2014 Cover: Tomato, Onion, and Roasted Lemon Salad
Even a passing glance at our Instagram page will show that we’ve eaten our fair share of tomatoes this summer—on buttered toast, with torn mozzarella, pureed into a beautiful gazpacho, baked into a galette. But when they’re as fresh, ripe, and sweet as the ones we’ve been getting at the market, it shouldn’t take more than a glug of olive oil and some flaky salt to let them shine. Leave it to vegetable genius Yotam Ottolenghi to prove otherwise. Because his stunning tomato salad on our August cover is not only completely inspired (it has roasted lemons, allspice, and pomegranate molasses in it), but also tastes as good as it looks. Readers agree, and here’s how it came out in their kitchens.
1/7The Constant Kitchen
"God, that salad is pretty. Tastes good too. I couldn’t find the pomegranate molasses so I subbed it for pomegranate juice with no other adjustments. The salad tasted great with that substitution, but I can’t promise it wouldn’t taste better with the molasses, so if you have some I’d say go for it. Also, I substituted the herbs for what I had on hand." Check it out at The Constant Kitchen
2/7Salted, Sugared, and Spiced
"Before even opening the magazine to look at the recipe, I anticipated a new kind of transformational simplicity would be brought to the tomato salad as only as Ottolenghi could. He did not disappoint. Actually he never disappoints. The explosion of flavors of this salad and its' dressing turned out to be nothing short of amazing. " Check it out at Salted, Sugared, and Spiced
© 2014 Ali Rost3/7Veggies by Candlelight
"I couldn’t resist a recipe from this month’s issue...being just on the cusp of fresh summertime tomatoes here in Iowa. Love the roasted lemon...along with the complexity of flavors from the pomegranate molasses...parsley...and mint." Check it out at Veggies by Candlelight
4/7Foxes Love Lemons
"I liked the tart flavor the roasted lemon slices imparted on the tomatoes, but I didn’t like actually eating the lemon slices themselves." Check it out at Foxes Love Lemons
5/7The View from Great Island
"With a couple of simple twists he offers up a new and exciting version of a plain, albeit beautiful, tomato salad. His genius is expressed in the paper thin, barely charred slices of roasted lemon, slightly crisp, and full of unexpected bitter/tangy flavor. And in the dressing. I would have been thrilled just to have discovered it on its own today. Equal parts pomegranate molasses and olive oil blended with…wait for it…allspice. The dressing emulsifies with just a quick whisk, and the flavor is killer. Sweet, spicy, completely different from what you expect on your tomato salad. " Check it out at The View from Great Island
6/7There's a Newf in my Soup!
"The dressing for the salad is an interesting combination of pomegranate molasses, olive oil and allspice. I love pomegranate molasses and also used it recently in Bon Appetit's Sweet and Tangy Hummus." Check it out at There's a Newf in my Soup!
7/7Felt Like a Foodie
"You may think, 'All tomato salads taste the same.' But I would disagree. … There are two things that make this salad interesting…roasted lemons and pomegranate molasses! Finally, the salad is awesome because you really can make it your own." Check it out at Felt Like a Foodie
