Celery Free Mediterranean Cucumber and Olive Salad
Bright, briny, and bursting with fresh herbs, this Mediterranean salad is the kind of dish that disappears fast at any table. Crisp English cucumbers get a quick salt-and-drain treatment before joining plump Kalamata olives, sharp red onion, and a generous handful of parsley and mint — no filler, no fluff. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a pinch of turmeric that adds a subtle warmth and a gorgeous golden hue. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. The whole salad comes together in minutes, making it an effortless side for grilled proteins, a mezze spread, or an easy weekday lunch. Serve it immediately after tossing so the cucumbers stay crisp and the herbs stay vibrant.
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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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