INGREDIENTS
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⅓ cup chopped golden raisins
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¼ cup apple cider vinegar
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⅓ cup pine nuts
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1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole
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½ small red onion, very thinly sliced
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¼ cup extra-virgin olive oil
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Kosher salt
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1 cup basil leaves, torn if large
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2 Tbsp. pomegranate molasses
Ingredient Info
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Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.
RECIPE PREPARATION
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Preheat oven to 350°. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.
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Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.
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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.
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Transfer salad to a platter and drizzle pomegranate molasses over.