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Tomato Salad with Pine Nuts and Pomegranate Molasses

4.2

(5)

A salad of cherry tomatoes with shallot basil and pine nuts in a large shallow blackandwhite serving bowl.
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.

Ingredient Info

Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.

Recipe information

  • Yield

    4 servings

Ingredients

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

Preparation

  1. Step 1

    Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.

    Step 2

    Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.

    Step 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.

    Step 4

    Transfer salad to a platter and drizzle pomegranate molasses over.

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