Roasted lemon and cherry tomato salad

Delight in the flavorful combination of roasted lemon and cherry tomatoes in this zesty salad. Perfect for a refreshing and tangy dish.

Ingredients:

• 2 lemons halved crosswise seeds removed (and cut into paper-thin slices)
• 3 Tablespoons olive oil
• ½ teaspoon sugar
• 1 tsp dried oregano
• 2 2/3 cups Divine Flavor cherry tomatoes halved
• 1 Tablespoon red wine vinegar
• 1/3 cup flat-leaf parsley leaves
• ½ cup mint leaves
• ½ cup small red onion halved crosswise and thinly sliced into half rings about ½
• Salt and pepper to taste.

Instructions:

1. Preheat the oven to 325ºF.
2. In a small saucepan, bring water to a boil. Add lemon slices and blanch for 2 minutes. Drain the lemon slices well. Mix 1 tablespoon of oil, sugar, oregano, and 1/2 teaspoon of salt in a small bowl. Add the lemon slices and toss to coat evenly. Arrange the lemon slices in a single layer on a baking sheet lined with a silpat or parchment paper. Bake for 30 minutes. Take out from the oven and let it cool.
3. In a bowl, combine tomatoes, 2 tablespoons of remaining oil, 1/4 teaspoon of salt, pepper, vinegar, parsley, mint, and onions. Gently fold in the lemon slices. Taste the mixture for seasoning and adjust by adding more salt and pepper if needed. Serve immediately.

Summary:

• Calories: 561 kcal
• Fat: 43 g
• Protein: 9 g
• Carbs: 49 g
• Potassium: 1797 mg
• Magnesium: 117 mg