Salata Iraqia is an Iraqi meze made by tossing coarsely chopped tomato, cucumber and plenty of parsley with pomegranate molasses and sumac. It does not freeze, but its components can be prepped ahead and combined only just before serving, which makes it easy to pack for lunch.
Coarsely chop the tomato and cucumber and let them drain in a colander for 15 minutes.
Add the parsley and red onion and toss together.
Whisk the pomegranate molasses, sumac, olive oil and salt in a separate bowl and drizzle over the salad.
Toss gently just before serving.
Do not toss the tomato and cucumber together right after chopping, first let them drain in a colander for 15 minutes, otherwise the salad turns watery.
Using lemon juice with a handful of pomegranate seeds instead of pomegranate molasses gives a fresher but less concentrated tartness.
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