Kathie Oh's Recipe

Tomato and Herb Salad

Category: super salads

1 1/2 cups (7 ounces) shelled unsalted pistachios or walnuts
1/2 cup molasses
1/4 cup extra-virgin olive oil
Salt
2 pounds tomatoes, finely chopped, or cherry tomatoes, quartered
4 bunches of scallions (1 pound), finely chopped
2 cups chopped flat-leaf parsley (from two 1/4-pound bunches)
1 cup chopped mint leaves (from one 1/4-pound bunch)
1 medium cucumber peeled, seeded and cut into 1/2-inch chunks
2 jalapenos seeded and minced

Preheat the oven to degrees. Spread the pistachios on a rimmed baking sheet and toast in the oven for about 8 minutes, or until lightly browned; let cool.
In a small bowl, whisk the pomegranate molasses with the olive oil until blended. Season the dressing with salt.
In a large bowl, toss the tomatoes with the scallions, parsley, mint, cucumber and jalapenos. Add the dressing and toss well. Season with salt. Spoon the salad onto a platter, sprinkle the pistachios over the top and serve.


Make Ahead
The dressing can be made and the vegetables chopped 2 hours ahead. Toss just before serving