Name: Tomato Salad with Pine Nuts and Pomegranate Molasses
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

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

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.