TOMATO SALAD WITH PINE NUTS AND POMEGRANATE MOLASSES

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Tomato Salad with Pine Nuts and Pomegranate Molasses image

Soaking golden raisins in cider vinegar plumps them up and adds a touch of sweetness to the vinegar.

Provided by Kamal Mouzawak

Categories     Bon Appétit     Salad     Side     Summer     Tomato     Onion     Pine Nut     Raisin     Basil     Pomegranate     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Vegetarian     Vegan

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15-20 minutes.
  • Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
  • 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.
  • Transfer salad to a platter and drizzle pomegranate molasses over.

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