Directions
Dice the tomatoes, cucumbers, onion, and bell pepper into small pieces, slightly larger than tabbouleh.
Add the mint, parsley, and dill.
Add the salt, pepper, sumac, lime juice, and olive oil directly to the salad.
Toss gently until well combined.
Cover and refrigerate for 30 minutes to allow the flavors to develop.
Add pomegranate seeds or olives if desired and serve.
