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Bon Appétit

Tomato Salad With Pine Nuts and Pomegranate Molasses

5.0

(10)

This image may contain Plant Dish Food and Meal
PHOTO BY ALEX LAU, FOOD STYLING BY ANDY BARAGHANI

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts. Check out our other recipes for a truly flavorful Lebanese feast, and read more about Kamal Mouzawak, the restaurateur-hotelier-humanitarian behind the recipe.

Recipe information

  • Yield

    4 servings

Ingredients

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.

Preparation

  1. Step 1

    Preheat oven to 350°. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.

    Step 2

    Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.

    Step 3

    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.

    Step 4

    Transfer salad to a platter and drizzle pomegranate molasses over.

Explore Bon AppétitSaladLebaneseMiddle EasternRaisinDried FruitFruitTomatoVegetablePine NutNutSideMainVegetarianVeganDairy-FreeGluten-FreeHealthyishLunchDinner
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Reviews (10)

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  • This is one of the best summer recipes you published this year. Everyone loves this and requests the recipe. Win win.

    • FenwayFrankPoke

    • Cape cod

    • 11/11/2022

  • I've made this often and love it. It's also been a great salad to take to pot-luck dinners. I always get asked for the recipe. Thanks for this one

    • Bobbi

    • Florida

    • 3/4/2021

  • This is a gorgeous salad! Using what I had on hand, I swapped the red onions for shallots and used toasted pepitas in place of pine nuts, and it was delicious! I served it over some fluffy leftover bulgur to bulk it up for lunch, and added it instantly to my file of "keepers!"

    • Anonymous

    • Lisbon, PT

    • 5/29/2019

  • Excellent tomato salad. Easy to prepare and packed with flavor.

    • Anonymous

    • Israel

    • 5/19/2019

  • Outstanding. I added quite a bit less onion than the recipe calls for and more pine nuts for garnish.

    • Gianine

    • Austin

    • 5/3/2019