Brazil Nut Free Mediterranean Cucumber and Olive Salad
Bright, herby, and impossibly refreshing, this Mediterranean salad is the kind of dish that disappears fast at any table. Crisp cucumber half-moons get tossed with briny Kalamata olives, sharp red onion, and a generous handful of fresh parsley and mint — then finished with a lemon-turmeric dressing that ties everything together with a subtle golden warmth. Salting the cucumbers first and letting them drain is a small but smart step that keeps the salad from turning watery, so every bite stays crisp and well-dressed. The dressing itself is just olive oil, fresh lemon juice, zest, garlic, and a pinch of turmeric whisked together — nothing processed, nothing mysterious, just clean whole ingredients you can feel good about. For anyone navigating tree nut allergies, this recipe is naturally worry-free since every component is a straightforward vegetable, herb, or pantry staple with no hidden risks lurking in the ingredient list. It works beautifully as a side alongside grilled proteins or scooped up with warm pita, and the whole thing comes together in one bowl with minimal cleanup. Fresh oregano is optional but absolutely worth it if you have a sprig on hand.
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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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