In a mixing bowl, combine the shredded onion, finely chopped tomatoes, minced garlic, finely chopped red bell pepper, and finely chopped Fresno chili.

Drain the minced vegetables in a wire mesh strainer, pressing it by hand to drain most of the juices.

Place the drained vegetables into a mixing bowl and add the parsley, pomegranate molasses, extra virgin olive oil, sumac, Aleppo pepper, salt, and black pepper.

Add freshly squeezed lemon juice.

Mix the ezme and serve the salad as a side dish, a mezze topping, or a flavorful topping for grilled vegetables or pita bread.