Sumac Salad

 

2 C. diced tomatoes

2 C. diced cucumbers

½ C. diced red onion

½ C. ground sumac

½ C. finely chopped fresh flat-leaf parsley leaves

½ C. extra virgin olive oil

2 tsp. kosher salt

¼ C. fresh lemon juice

¼ C. distilled white vinegar

1 T. pomegranate molasses

 

Place tomatoes, cucumbers, onion, ¼ C. of sumac, and parsley in medium mixing bowl.  Place the olive oil, salt, lemon juice, vinegar, pomegranate molasses, if using, and remaining ¼ C. of sumac in a small mixing bowl and whisk to combine. Pour the dressing over the vegetables and gently fold until the salad is thoroughly coated. Serve.