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Combine the onion, parsley (stems included), pomegranate juice and molasses in a food processor.
Blend on a high speed until everything is well mixed, then add the walnuts. Pulse 6-10 times or until the nuts have broken down into small gravel-sized pieces – you want them to have a bit of a bite so try not to blend them into a paste.
Put the tomatoes in a large bowl and pour the blended walnut mixture over them. Mix well and, if you can, let the salad sit for an hour or two so that the tomatoes release more of their juices.
Toss the salad once more, before garnishing with additional parsley and walnuts, as well as the pomegranate seeds and a sprinkling of sea salt flakes to taste.