Tomato salad, variation one

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Every time I eat a tomato I think about how sad it is that Tom Brady and Gisele Bundchen don’t.

While eating tomatoes may be keeping TD and I from being professional athletes and/or super models, if shunning night shades is wrong, I don’t want to be right.

In fact, we eat a lot of tomato salads nearly year round.  During the summer we eat the ones we grow and the rest of the year we stick to the smaller grape and cherry varieties because I think they taste better than other store bought offerings.

It should be no surprise then that when I spied a recipe for tomato salad with pine nuts and pomegranate molasses in May’s Bon Appetit I immediately added it to our Sunday dinner plans.

Per the recipe’s author Kamal Mouzawak, apple cider soaked golden raisins make this recipe just a little bit extra.  The pomegranate molasses is a bonus but you could also use that great balsamic molasses you can find at Trader Joe’s.

I diversified the herb select just a little in my version mostly because I can’t resist adding mint to everything.

I also snuck in some avocado.  I’m pretty sure I don’t have to explain why. Really, this is less a recipe and more a set of guidelines to riff on.

Add a grilled protein and dinner is done!

Tomato Salad with Pine Nuts and Pomegranate Molasses

Kamal Mouzawak, Bon Appetit May 2019

Ingredients

  • 1/3 C golden raisins, chopped
  • 1/4 C apple cider vinegar
  • 1/3 C pine nuts, toasted
  • 1 lb small tomatoes, some halved, some left whole
  • 1/2 small red onion or shallot (my preference), very thinly sliced
  • 1/4 C extra virgin olive oil
  • kosher salt
  • 1 C basil leaves, torn if large (can sub-in mint and/or Italian parsley)
  • 2 TBS pomegranate molasses

Directions

  1. Combine raisins and vinegar in a large bowl.  Marinate until raisins soften, 15-20 minutes.
  2. Add tomatoes to colander.  Sprinkle about 1 tsp salt over tomatoes and let sit for 5 minutes or so, allowing tomatoes to release and drain some of their juices.
  3. Add pine nuts, tomatoes, red onion and oil to bowl with raisins.  Season with salt and toss gently to combine.  Add basil and toss once more.
  4. Transfer salad to a platter and drizzle pomegranate molasses over it.

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