Name: Tomato, Onion, and Roasted Lemon Salad
Yield: 6 Servings
Ingredients: 1 lemon, halved lengthwise, thinly sliced, seeds removed; 1 tablespoon thinly sliced fresh sage leaves; ½ teaspoon sugar; 2 tablespoons olive oil, divided; 1 tablespoon pomegranate molasses; ½ teaspoon ground allspice; Kosher salt and freshly ground black pepper; 1½ pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved; ½ small red onion, thinly sliced; ¼ cup fresh flat-leaf parsley leaves with tender stems; ¼ cup fresh mint leaves, torn if large; ¼ cup purple sprouts or microgreens (optional); Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.

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Marcus Nilsson

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

Recipe notes