Mediterranean Roasted Lemon, Orange, and Tomato Salad
This roasted citrus and tomato salad captures the heart of Mediterranean flavors. The slow roasting enhances the natural sweetness of cherry tomatoes and oranges while mellowing the bitterness of lemon slices. Tossed with fresh herbs, arugula, and a lemony olive oil dressing, it’s perfect as a side, light lunch, or part of a mezze spread.
⏱ Time
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
Ingredients
For the roasted salad:
1 large orange, thinly sliced (remove seeds)
1 lemon, thinly sliced (remove seeds)
2 cups cherry tomatoes, halved
1 tbsp olive oil
1 tsp honey (optional for added sweetness)
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 tsp chili flakes (optional)
For the fresh salad base:
2 cups arugula (or baby spinach)
1/4 cup fresh basil, chopped
2 tbsp fresh mint, chopped
1/4 small red onion, thinly sliced
Dressing:
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp honey
Salt and pepper to taste
Optional toppings:
Crumbled feta cheese or shaved Parmesan
Toasted pine nuts or slivered almonds
Instructions
1. Preheat oven and prepare baking tray:
Preheat oven to 200°C (400°F).
Line a baking sheet with parchment paper.
2. Roast citrus and tomatoes:
Spread lemon and orange slices and halved cherry tomatoes on the tray.
Drizzle with olive oil, sprinkle salt, pepper, oregano, and optional chili flakes.
Add honey if desired for a mellow sweet balance.
Roast for 20–25 minutes until the tomatoes are blistered and citrus is caramelized around the edges.
3. Make the dressing:
Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
4. Assemble the salad:
In a large bowl, combine arugula, basil, mint, and red onion.
Gently fold in the roasted citrus and tomatoes (including their juices).
Drizzle with dressing and toss gently to coat.
5. Finish and serve
Top with feta or Parmesan, and toasted nuts if using.
Serve slightly warm or at room temperature.
Notes
Lemon Tip: Thin lemon slices work best to avoid too much bitterness.
Citrus Choice: Blood oranges or mandarins work beautifully as alternatives.
Greens Swap: Try mixed spring greens or peppery watercress for variation.
Make Ahead: Roast the citrus and tomatoes in advance and store in the fridge for up to 2 days.
Tips
- Balance is key: Add a bit of honey or even a few pomegranate seeds to offset lemon’s natural bitterness.
- Don’t skip the fresh herbs — they lift the whole dish.
- Layering idea: Serve over grilled sourdough or alongside grilled chicken/fish.
❓ Frequently asked questions FAQ
Q: Can I use canned tomatoes?
A: Not recommended. Fresh cherry tomatoes roast best and retain a good texture.
Q: Is this salad served hot or cold?
A: It’s best served warm or at room temperature to enjoy the roasted flavors fully.
Q: What protein pairs well with this?
A: Grilled chicken, shrimp, or halloumi cheese go perfectly.
Q: Can I make this vegan?
A: Yes! Just skip the cheese or use vegan feta.
Nutritional Information
Calories: 160
Protein: 2 g
Carbohydrates: 15 g
Fat: 11 g
Fiber: 3 g
Sodium: 220 mg
Vitamin A: 35% DV