Take about 3 pounds wonderful, heirloom tomatoes of all sizes, colors and flavors. Depending on size of tomatoes, slice tiny ones in half, some into quarters, chunks. This will make your salad visually stunning. Put tomatoes into a colander and salt them (use about 2 tsp good salt) and leave 30 minutes to drain. This will persuade tomatoes to give up juices, thereby concentrating the tomato flavor. Put tomatoes into a ceramic or glass salad bowl, add a teaspoon of fresh oregano, ½ C extra virgin olive oil, 2 tablespoons pomegranate molasses (or balsamic vinegar) and toss gently. Taste. Add seasonings such as black pepper, if you like. Did you know tomatoes keep longer if stored stem down? Optional add-ins to this salad: olives, capers, sumac, parsley, toasted bread cubes.