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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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.
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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