BHA & BHT 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 seaside lunch in the Mediterranean. The bright lemon-and-olive-oil dressing gets a subtle warmth from a touch of ground turmeric, making every bite feel a little more interesting than your average veggie side. Because the whole thing is built from whole, unprocessed ingredients — fresh produce, extra-virgin olive oil, and real lemon juice — there are no hidden preservatives to worry about, which is exactly the kind of clean, straightforward cooking that makes avoiding synthetic additives genuinely easy. Salting and draining the cucumbers first is a small but smart step that keeps the salad from turning watery and ensures the dressing clings to every half-moon slice. Red onion adds a gentle bite, while the parsley and mint keep things fresh and fragrant all the way to the last forkful. It comes together in just a few minutes of prep and is equally at home alongside grilled fish, tucked into a pita, or served as a light standalone lunch.
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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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