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.
1/3 cup chopped golden raisins
1/4 cup apple cider vinegar
1/3 cup pine nuts
1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole
1/2 small red onion, very thinly sliced
1/4 cup extra-virgin olive oil
1 cup basil leaves, torn if large
2 Tbsp. pomegranate molasses
Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.
Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.