Beef Free Mediterranean Cucumber and Olive Salad
Bright, herby, and loaded with bold Mediterranean flavors, this cucumber and olive salad is the kind of dish that disappears fast at any table. Crisp half-moon slices of English cucumber get tossed with briny Kalamata olives, sharp red onion, and a generous handful of fresh parsley and mint — it's a combination that feels both refreshing and deeply satisfying. The quick salting step draws out excess moisture from the cucumbers first, so the dressing clings beautifully rather than pooling at the bottom of the bowl. That dressing itself is a simple whisked blend of extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a touch of turmeric that adds a subtle warmth and gorgeous golden hue. Every single ingredient here is plant-based and naturally free from any animal proteins, so there's zero guesswork about what's in your bowl. It comes together in just a few minutes of prep and works equally well as a light lunch, a side for grilled fish or falafel, or a vibrant addition to a mezze spread.
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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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