Toast walnuts in a small skillet over medium-low heat for 3-5 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately and let cool.
0.5 cup walnuts
Dice tomatoes into ½-inch uniform pieces and place in a large mixing bowl. Thinly slice red onion and soak in cold water for 10 minutes, then drain well. Add onion and finely chopped parsley to tomatoes.
4 medium tomatoes, 0.5 unit red onion, 0.5 cup fresh parsley
Whisk pomegranate molasses, olive oil, fresh lemon juice, red pepper flakes, and salt in a small bowl until fully combined and slightly emulsified.
2 tbsp pomegranate molasses, 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp red pepper flakes, 1 tsp salt
Pour dressing over tomato mixture and toss gently with a spoon or your hands to coat evenly without crushing tomatoes. Add cooled toasted walnuts and toss once more.
4 medium tomatoes, 0.5 cup walnuts, 0.5 unit red onion, 0.5 cup fresh parsley, 2 tbsp pomegranate molasses, 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp red pepper flakes, 1 tsp salt
Let the salad rest at room temperature for 10-15 minutes before serving so flavors meld and onions soften slightly. Taste and adjust with more lemon juice, salt, or sumac if desired.
0.5 tsp sumac
