Thinly slice the baby red onion and place it in a bowl. Sprinkle with ground black lime, salt, and drizzle with red wine vinegar. Massage the onion mixture for about 2-3 minutes and let it macerate for 20 minutes.

In a small mixing bowl, combine pomegranate molasses, red wine vinegar, olive oil, ground black lime, and flaked sea salt. Whisk for about 1-2 minutes until emulsified.

Slice the large tomatoes into thick discs and halve the smaller ones. In a mixing bowl, combine tomatoes with half of the pomegranate seeds and torn basil leaves. Toss gently.

Strain excess liquid from the marinated onions and set aside. Drizzle dressing over the tomato mixture and toss gently. Arrange on a serving platter, topping with marinated onions, remaining pomegranate seeds, and extra basil leaves.