Tomato Salad with Pine Nuts and Pomegranate Molasses


  • ⅓ cup chopped golden raisins
  • ¼ cup apple cider vinegar
  • ⅓ cup pine nuts
  • 1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole
  • ½ small red onion, very thinly sliced
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • 1 cup basil leaves, torn if large
  • 2 Tbsp. pomegranate molasses

Ingredient Info

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


  • Preheat oven to 350°. 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.

Recipe by Kamal Mouzawak