Wash, peel if necessary, and finely chop the Persian cucumbers, Roma tomatoes, red onion, green bell pepper, cilantro, parsley, and mint. Drain tomatoes well to keep the salad crisp. Place all chopped veggies into a large mixing bowl.

In a separate bowl, whisk together extra virgin olive oil, fresh lime juice, sumac, kosher salt, and ground black pepper until well combined and smooth.

Carefully pour the dressing over the chopped vegetables. Toss everything gently using a large spoon to ensure all veggies are coated.

Serve fresh immediately, or let it sit for about 10 minutes for flavors to meld.