Back to 4 servings 1 cup fresh flat-leaf parsley, finely chopped, packed 4 whole Roma tomatoes, seeded and finely diced 1 whole English cucumber, peeled and finely diced 0.5 whole red onion, finely diced, soaked in cold water 5-10 minutes and drained 0.33 cup fresh lemon juice, about 2 to 3 lemons 0.5 cup extra-virgin olive oil, fruity, good quality 1 tsp ground cumin 1 tsp sumac 1 tsp sea salt, adjust to taste 0.5 tsp black pepper, freshly ground 2 tbsp pomegranate molasses, optional 0.25 cup fresh mint leaves, chopped, for garnish
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1 Step 1: Finely chop the parsley, seed and dice the tomatoes and cucumber into pieces about 1/4 inch, and thinly dice the onion. Soak the onion in cold water for 5 to 10 minutes, then drain.2 Step 2: Whisk the lemon juice and olive oil together for about 30 seconds, then whisk in the cumin, sumac, salt and pepper.3 Step 3: Combine the parsley, tomatoes, cucumber and onion in a large bowl. Pour over the dressing and fold gently.4 Step 4: Let the salad rest 5 to 10 minutes at room temperature so the flavors meld.5 Step 5: Drizzle in the pomegranate molasses if using, scatter the chopped mint over the top, toss once more and adjust the seasoning with salt and lemon as needed. Serve right away.getsaucepan.com/r/351d9dd3-f7dd-5ef4-96f6-aecd589d6046
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