Prepare the dressing by combining the extra virgin olive oil, lemon juice, pomegranate molasses, tomato paste, Aleppo chili flakes, sumac, a generous pinch of salt, and freshly cracked black pepper directly in your serving bowl.
If your tomatoes are particularly juicy, you may want to remove the seeds to prevent the salad from becoming too watery. Finely chop the tomatoes, red bell pepper, onion, parsley, and garlic into very small pieces.
Add the chopped vegetables to the bowl with the dressing and mix everything together thoroughly.
Taste the salad and adjust the seasoning as needed. You might want to add extra salt or lemon juice depending on your preferences. Serve immediately.