Chestnut 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 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, while fresh parsley, torn mint, and optional oregano layer in that unmistakable sun-drenched flavor. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, zest, garlic, and a touch of turmeric — nothing fussy, nothing hidden. Every single ingredient here is naturally free from tree nuts of any kind, including chestnuts, so there's no need to scrutinize labels or worry about unexpected additions. It's the kind of clean, produce-forward recipe you can throw together with confidence and serve straight away.
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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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