Wave goodbye to the Waldorf. Tell the chopped salad it's getting cut. This Tomato and Roasted Lemon Salad leaves those boring alternatives in the dust. And if you live with a salad hater, it just might make them a believer.

Sweet tomatoes are nicely balanced by bitter roasted lemon and pomegranate seeds. Serve with fish and roasted potatoes, or turn this side into the main event by adding more parsley and some cooked fregola pasta.

This colorful dish comes from famed chef Yotam Ottolenghi's new veggie-centric cookbook, Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi ($22, amazon.com).

Tomato and Roasted Lemon SaladSERVES FOUR2 medium lemons, halved crosswise, seeds removed, and cut into paper-thin slices (9 oz)3 tbsp olive oil½ tsp superfine sugar8 sage leaves, finely shredded2 2/3 cups baby tomatoes, yellow or red or a mixture of both, halved½ tsp ground allspice1/3 cup flat-leaf parsley leaves½ cup mint leavesseeds of 1 small pomegranate (2/3 cup)1 ½ tbsp pomegranate molasses½ small red onion, thinly sliced (about ½ cup)salt and black pepper

Preheat the oven to 325 ºF.

Bring a small saucepan of water to a boil, add the lemon slices, and blanch for 2 minutes. Drain well, place the lemon in a bowl, and add 1 tablespoon of the oil, ½ teaspoon salt, the sugar, and the sage. Gently mix and then spread the lemon mixture out on a baking sheet lined with parchment paper. Place in the oven and cook for 20 minutes, until the lemons have dried out a little. Remove and set aside to cool.

In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, the remaining 2 tablespoons oil, ¼ teaspoon salt, and some freshly ground pepper. Add the lemon slices, stir gently, and serve.

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Recipe reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi by Yotam Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photo: Jonathan Lovekin© 2014