Tomato Salad with Pine Nuts and Pomegranate Molasses

Ingredients for Tomato Salad with Pine Nuts and Pomegranate Molasses

• 80ml chopped golden raisins

• 60ml apple cider vinegar

• 80ml pine nuts

• 450g 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 tablespoons pomegranate molasses

• Kosher salt

Preheat oven to 177°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.