Cucumber and Tomato Salad with Pomegranate Molasses

This is simple and easy--but it gets watery quickly and the pomegranate molasses slips off the vegetables, so dress this table side and eat immediately. • ½ pound Persian or English cucumbers, peeled • 1 large or 2 small Roma (plum) or other fleshy tomatoes • ½ cup chopped fresh herbs: one or more of mint, sorrel, lovage, flat-leaf parsley, and/or leaf celery • ½ teaspoon salt, or to taste • About 2 tablespoons pomegranate molasses (recipe follows) • Cut the cucumbers lengthwise in half, cut into 1 ½-inch lengths, and then cut into spears. Set aside in a shallow bowl. Bring a small pot of water to a boil. Drop in the tomatoes, then use a large spoon to lift them out, let cool a moment, and peel. Chop the tomatoes into 1/4-inch chunks. Add the tomatoes to the cucumber, then add the herbs and toss to mix. Add the salt and toss. Add the pomegranate molasses and toss. Taste for seasoning and adjust the salt if you wish.