Ensalada de tomate y limón

Ingredientes

• 2 lemons (halved horizontally, seeds removed, and cut into paper-thin slices)
• 3 Tablespoons olive oil
• 1/2 teaspoon sugar
• 1 teaspoon dried oregano
• 2 2/3 cups cherry tomatoes (halved)
• 1 Tablespoon red wine vinegar
• 1/3 cup parsley (finely chopped)
• 1/2 cup mint leaves (finely chopped)
• 1/2 cup red onion (halved crosswise and thinly sliced into half rings (about 1/2 onion) )
• Salt and pepper (to taste)

Preparación

1. 1

   Preheat the oven to 325ºF.

2. 2

   Fill a small saucepan with water and bring to a boil. Add 2 lemons sliced and blanch for 2 minutes. Drain well. Combine 1 TBSP oil, ½ teaspoon sugar, 1 teaspoon dried oregano and 1/2 teaspoon salt in a small bowl. Add lemon slices and mix well to combine. Spread the lemon slices out in a single layer on a baking sheet lined with a silpat or parchment paper. Bake for 30 minutes. Remove from oven and allow to cool.

3. 3

   Combine the 2 2/3 cups cherry tomatoes, remaining 2 TBSP oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 Tablespoon red wine vinegar, 1/3 cup parsley, ½ cup mint leaves and ½ cup red onion in a bowl. Add the lemon slices and stir gently to combine. Taste for seasoning and adjust as desired with additional salt and pepper. Serve immediately.