Tomato Salad with Pine Nuts and Pomegranate Molasses

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.

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

Directions at bonappetit.com

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