Low Sugar Mediterranean Cucumber and Olive Salad
Bright, briny, and loaded with fresh herbs, this Mediterranean salad is the kind of dish that makes you feel like you're eating well without any effort at all. The dressing is built entirely from extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a pinch of turmeric — nothing sweetened, nothing processed, just clean and vibrant flavor. That matters more than you might think, because plenty of store-bought dressings and even jarred olive products sneak in added sugars that have no business being there. Here, every ingredient is exactly what it looks like. Salting the cucumbers and letting them drain before assembling is a small step that pays off big, keeping the salad crisp rather than watery. The combination of Kalamata olives, red onion, parsley, and fresh mint creates layers of savory, herby, and tangy notes that feel genuinely satisfying. Toss it together right before serving and it's an effortless side that holds its own next to almost anything.
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Learn more →Ingredients
4 servings
- 2 english cucumbers (about 1 ½ lb total), halved lengthwise and sliced into ¼-inch half-moons
- ¾ cup pitted kalamata olives, halved
- ⅓ cup thinly sliced red onion
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn
- 1 tbsp fresh oregano leaves, roughly chopped (optional)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely minced
- ¼ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
Instructions
- 1
Place the sliced cucumber in a colander set over the sink, sprinkle with a pinch of salt, and toss to coat. Let stand for 10 minutes, then pat dry with paper towels.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, turmeric, and 1/2 tsp salt until the dressing is uniform and slightly emulsified.
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