Tomato Salad with Pine Nuts and Pomegranate Molasses
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 1/3 cup pine nuts
- 1/3 cup chopped golden raisins
- 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 cup basil leaves, torn if large
- 2 tbsp. pomegranate molasses
- Carbohydrate 24 g(8%)
- Fat 22 g(33%)
- Fiber 3 g(10%)
- Protein 3 g(6%)
- Saturated Fat 2 g(12%)
- Sodium 442 mg(18%)
- Calories 289
Preparation 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. Ingredient InfoPomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.
Preparation 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. Ingredient InfoPomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.
