Tomato salad with pine nuts and pomegranate molasses recipe

Ingredients for Tomato salad with pine nuts and pomegranate molasses

• 45 g golden raisins, chopped

• 60 ml apple cider vinegar

• 45 g pine nuts

• 450 g small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole

• 75 g small red onion, very thinly sliced

• 60 ml extra-virgin olive oil

• 240 g basil leaves, torn if large

• 30 ml pomegranate treacle

• kosher salt

How to make Tomato salad with pine nuts and pomegranate molasses

1. Preheat the oven to 180°C (160°C fan).

2. Combine the raisins and vinegar in a large bowl; let them sit until the raisins soften, about 15–20 minutes.

3. Meanwhile, toast the pine nuts on a baking tray, tossing them halfway through, until golden brown, about 5–7 minutes. Let them cool.

4. Add the cooled pine nuts, tomatoes, red onion, and oil to the bowl with the raisins; season with salt and gently toss to combine.

5. Add the basil and toss once more to mix well.

6. Transfer the salad to a platter and drizzle pomegranate molasses over the top.

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.