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
¼
⅓
1
½
¼
1
2
Ingredient Info
Need to make a substitution?
Preparation
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.