Chop the cucumbers, tomatoes, red onion, and parsley into bite-sized pieces.
Slice or quarter the calamata olives and artichoke hearts.
In a large bowl, combine the chopped vegetables and olives.
In a separate small bowl, whisk together the olive oil, lemon juice, sumac, and minced garlic to create the dressing.
Pour the dressing over the salad and gently toss to ensure everything is well coated.
Serve the salad immediately, or chill it briefly in the refrigerator before serving.
