Salads
This tangy, salty Iraqi salad combines salted, drained tomatoes with red onion, parsley, pomegranate molasses and sumac. A long rest lets the flavors mingle and makes it suitable for packing in a picnic container.
Dice the tomatoes and slice the red onion into thin half-moons.
Toss the chopped tomatoes with salt and place in a sieve. Leave for 30 minutes to release their liquid; this helps keep the salad from becoming watery.
Put the drained tomatoes in a bowl with the onion and parsley.
Add the pomegranate molasses, sumac, olive oil and remaining salt, then mix.
Refrigerate the salad for at least 60 minutes to let the flavors mingle, then transfer to a picnic container and serve.
Salt and drain the tomatoes before mixing, or the salad will soon become watery. Use a leakproof lid when taking it on a picnic.
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