Tomato Salad with Pine Nuts and Pomegranate Molasses

Photo by Alex Lau, Food Styling by Andy Baraghani

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.

4 servings


    • 1/3 cup chopped golden raisins
    • 1/4 cup apple cider vinegar
    • 1/3 cup pine nuts
    • 1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole
    • 1/2 small red onion, very thinly sliced
    • 1/4 cup extra-virgin olive oil
    • 1 cup basil leaves, torn if large
    • 2 Tbsp. pomegranate molasses
    • Kosher salt


    1. Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.
    2. Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.
    3. Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.
    4. Transfer salad to a platter and drizzle pomegranate molasses over.

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