Almond Free Mediterranean Cucumber and Olive Salad
Crisp cucumbers, briny Kalamata olives, and a shower of fresh herbs come together in a salad that tastes like a sun-drenched afternoon somewhere along the coast. The lemon-and-olive-oil dressing gets a subtle warmth from a touch of ground turmeric, making it feel a little more interesting than your average vinaigrette. Salting the cucumbers first and letting them drain is a small step that pays off big — you get satisfying crunch in every bite instead of a watery bowl. Red onion and torn mint add brightness and a little bite, while the parsley and optional oregano keep things deeply savory and aromatic. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, wholesome produce and pantry staples. It comes together in one large bowl with barely any prep, making it an easy go-to for weeknight dinners, potlucks, or anything that calls for a fresh, crowd-pleasing side.
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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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