Caffeine 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 English cucumbers get a quick salt-and-drain treatment so they stay crunchy rather than watery, which makes a real difference in the final texture. Kalamata olives bring a briny depth that pairs beautifully with the sharp bite of red onion and a generous handful of fresh parsley and mint. The dressing is a simple shake of extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a pinch of turmeric — nothing processed, nothing hidden, just clean whole ingredients you can feel good about. For anyone steering clear of caffeine, this is exactly the kind of recipe that proves you never have to sacrifice excitement or flavor to eat the way you want. It comes together in minutes and works equally well as a light lunch, a side alongside grilled fish, or a refreshing starter on a warm evening. Serve it right away to catch the cucumbers at their crispest best.
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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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