Core and roughly dice the ripe tomatoes into small 1/4–1/2 inch pieces. To reduce excess water, scoop out and discard (or reserve) some seeds and gel before dicing. Place diced tomatoes in a medium mixing bowl.

Prepare cucumber

Peel (if desired) and halve the cucumber lengthwise. Use a spoon to scrape out large seeds if watery, then finely dice to match the tomato size. Add to the bowl with tomatoes.

Dice peppers and onion

Remove seeds and membranes from the red and green peppers, then finely dice to the same small size as tomatoes and cucumber. Finely dice the red onion or shallot. Add both to the bowl.

Chop herbs

Stack parsley and mint leaves, roll tightly, and finely chiffonade (slice) into small pieces. Add herbs to the vegetable mixture.

Gently toss the vegetables and herbs together in the bowl to combine and set aside while you make the dressing. This lets the flavors start to mingle.

Spicy tomato paste dressing

Combine base ingredients

In a small bowl or jar, whisk together the tomato paste, extra-virgin olive oil, fresh lemon juice, and red wine vinegar until smooth and creamy.

Add aromatics and spices

Whisk in the grated garlic, Aleppo pepper (or red pepper flakes), hot pepper paste (if using), ground cumin, smoked paprika, salt, and black pepper. Taste and adjust heat and salt: add more Aleppo pepper or a pinch more hot paste for spicier salad, or a little more lemon for brightness.

If the dressing feels too thick, whisk in 1–2 teaspoons of water to loosen it to a pourable consistency.

Assemble & finish

Pour the dressing over the prepared vegetables and herbs. Use a spatula or large spoon to fold everything together gently but thoroughly, ensuring the dressing coats all pieces.

Let the salad rest at room temperature for 10–15 minutes to allow the flavors to marry. Taste again and adjust seasoning with additional salt, pepper, or lemon if needed.

Transfer to a serving bowl. Sprinkle pomegranate seeds, toasted pine nuts or walnuts on top if using. Drizzle 1 teaspoon of extra-virgin olive oil and dust with sumac for an optional tangy finish.

Serve chilled or at room temperature as a spicy mezze alongside grilled meats, bread, or as part of a mezze spread.