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First marinate the feta.
In a small bowl, toss the feta with the olive oil, sumac, lemon zest, chilli flakes and a grind of black pepper, then set aside for at least 15 minutes (or refrigerate for up to two hours).
Put the tomatoes, strawberries and shallot in a large bowl.
Add the extra-virgin olive oil, lemon juice, vinegar, pomegranate molasses, three-quarters of a teaspoon of salt and a good grind of black pepper, then toss gently to combine.
Arrange the mixed leaves on a large platter, then spoon the tomato-strawberry mixture over the top.
Scatter on the marinated feta, garnish with the chopped pistachios, mint and basil, and serve.