For the Salad

• 5 to 6 Persian cucumbers, diced
• 3 to 4 Roma tomatoes, diced
• 1 red bell pepper, diced
• Green onions, sliced
• 1 handful fresh parsley, chopped
• 1 small red onion, thinly sliced or diced
• 4 to 5 fresh mint leaves, chopped

For the Dressing

• ½ cup extra virgin olive oil
• Juice of 1 to 2 lemons
• 1 garlic clove, crushed
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons sumac
• Pomegranate molasses, to taste