Wash the cucumbers and peel them, then slice into 1/4-inch rounds and set aside. Seed the tomatoes and chop them into 1/2-inch pieces, placing them in a separate bowl. Thinly slice the red onion and dice the bell pepper, keeping each vegetable separate. Finely chop the fresh mint and parsley together on your cutting board. Drain the marinated artichoke hearts and chop them into bite-sized pieces. This mise en place ensures everything is ready to combine smoothly without delays.

In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until combined. Add the sea salt, cracked black pepper, dried oregano, and garlic powder, then shake or stir vigorously until the salt dissolves and the dressing is well emulsified. I prefer making the dressing a few minutes before assembly so the flavors have time to meld together. Taste and adjust seasoning if needed.

In a large bowl, combine the sliced cucumbers, chopped tomatoes, red onion, diced bell pepper, chopped mint and parsley, and marinated artichoke hearts. Pour the dressing from Step 2 over the vegetables and toss gently but thoroughly to coat everything evenly. I like to let the salad sit for 5 minutes before adding the feta and olives so the vegetables can absorb the dressing without the cheese becoming waterlogged. Finally, top with the crumbled feta cheese and kalamata olives, giving everything one final gentle toss.