Dice the tomatoes and thinly slice the red onion into half-moons.

Toss the diced tomatoes with salt and set them in a colander, letting them drain for 30 minutes; this stops the salad from turning watery.

Put the drained tomatoes in a bowl with the onion and parsley.

Add the pomegranate molasses, sumac, olive oil and remaining salt, and toss to combine.

Rest the salad in the fridge for at least 60 minutes so the flavours meld, then transfer it to a picnic container to serve.