Black Pepper 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 cucumbers, briny Kalamata olives, and a trio of fresh herbs come together in a way that feels both effortless and impressive. The dressing leans on lemon juice, lemon zest, garlic, and a touch of turmeric for warmth and color — no black pepper needed to make it sing. That's actually great news for anyone who has to dodge that spice, since so many vinaigrettes and store-bought dressings sneak it in without a second thought. Salting the cucumbers and letting them drain before tossing everything together is a small step that makes a real difference, keeping the salad crisp rather than watery. Fresh mint and parsley add a cooling, garden-fresh lift that plays beautifully against the richness of the olive oil and the saltiness of the olives. Serve it immediately after tossing so the herbs stay vibrant and the cucumbers hold their satisfying crunch.
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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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