Citrus Salad With Roasted Cherry Tomatoes Recipes

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CHERRY TOMATO AND LEMON SALAD



Cherry Tomato and Lemon Salad image

Categories     Salad     Citrus     Tomato     Appetizer     No-Cook     Low Fat     Vegetarian     Quick & Easy     Summer     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 large lemons
1 tablespoon sugar
1 lb cherry or grape tomatoes (3 cups), halved or, if large, quartered
3 tablespoons chopped fresh chives
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Finely grate enough zest from 1 lemon to measure 2 teaspoons. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including all white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl.
  • Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop).

CITRUS SALAD WITH ROASTED CHERRY TOMATOES



Citrus Salad with Roasted Cherry Tomatoes image

The fresh flavors of tomatoes and tangelos combine in this simple side dish from TV chef Sarah Mastracco.

Provided by Martha Stewart

Number Of Ingredients 5

1 pint cherry tomatoes
2 tablespoons plus 2 teaspoons olive oil
2 tangelos, peeled and sliced into 1/4-inch rounds
2 tablespoons thinly sliced flat-leaf parsley leaves
Freshly ground pepper

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, toss tomatoes with 2 tablespoons olive oil; season with pepper. Place on a baking sheet and transfer to oven. Roast until soft and blistered, about 20 minutes. Remove from oven and let cool slightly.
  • Arrange tangelos on each of four small plates; top with roasted tomatoes and parsley leaves. Season with pepper and drizzle with remaining 2 teaspoons olive oil. Serve.

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