INGREDIENTS
3
Persian cucumbers (sliced)
3
tomatoes (chopped)
1/2
red onion (thinly sliced)
1 cup
pitted kalamata olives
1 cup
artichoke hearts (halved )
1 cup
parsley (chopped)
1/4 cup
olive oil
1
lemon (juice of )
1 tsp
sumac
2 cloves
garlic (minced )
1/2 tsp
salt
1/4 tsp
black pepper