Looking to hold onto summer for a little while longer? This is the perfect salad and works great as a side or even made into a main meal. The tomatoes at the farmer’s market are still pretty sweet right now so the roasted lemon adds a bitterness that balances all the flavours nicely. For variations, add some greens (kale or arugula) or you can throw in some BBQ roasted potatoes. You can even add in some cooked pasta (cooled) to make a fresh pasta salad.

This recipe easily serves 4 as a side and by adding any options mentioned above, it can easily be stretched to feed 6. This salad is the perfect side to some grilled chicken or even an easy flatbread (as pictured above).

For this recipe, you will need:



  • 2 lemons sliced as thin as you can (seeds removed)

  • 3 tbsp of olive oil

  • 1/2 of allspice (or make your own by using a pinch of cinnamon, ground clove and nutmeg)

  • 1/2 tsp of sugar

  • 8 sage leaves, chopped

  • 3 cups of baby or cherry tomatoes (I always go for a mix of yellow, red and green tomatoes for a better presentation)

  • 1/2 red onion

  • 1/3 cup of fresh parsley

  • 1/2 cup of fresh mint

  • 1/2 tbsp of honey

  • 1 tbsp of balsamic vinegar

  • salt and pepper to taste

Place the sliced lemons in a bowl and add 1 tablespoon of oil, 1/2 tablespoon of salt, sugar and then add the sage. Toss to combine. From here you can roast the mixture on the BBQ (I would suggest using a BBQ grilling mat or a BBQ safe pan) for about 8 minutes. If using the oven, roast on a baking sheet lined with parchment paper for 20 minutes at 325F.



Mix the honey and balsamic vinegar in the bottom of another bowl to make the consistency of molasses. Add in halved tomatoes, chopped parsley and mint, sliced onions, allspice mix, remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt, and some fresh ground pepper to taste. You can then add in the roasted lemon slices and gently toss to combine. Get ready for some pretty incredible flavours…

Enjoy!

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