1/2 tsp sugar
1 Tbsp. olive oil
2 pints mixed cherry heirloom tomatoes, washed and halved
1/2 small red onion, thinly sliced
½ cup fresh basil leaves
2 Tbsp. fresh mint leaves
1 cup spring lettuce mix (for the base of the salad)
Bon Cook Products Used
,Perforated Baking Sheet, Santoku knife, Sel Gris, Lemon Oil Blend, Whisk
1. Set oven to 350F
2. Wash lemon, slice it in very thin slices, and remove all the seeds.
3. Toss the slices with the sugar and oil, and then lay them out on the BONMAT™
. Roast for about 20 minutes, until they are just beginning to char around the edges. Set them aside to cool.
4. Line a large shallow salad bowl with the spring mix lettuce, and then arrange the tomatoes, onion slices, fresh herbs and lemon slices on top. Toss lightly with vinaigrette and serve immediately. The salad will not wait!
Lemon Vinaigrette: 1/2 cup of olive oil, 2 TBL Lemon Olive Oil Blend, and a squeeze of fresh lemon juice. Salt and pepper to taste. Whisk and serve.
Active Time: 10
Total Time: 30