Chicken Free Mediterranean Cucumber and Olive Salad
Bright, briny, and bursting with fresh herbs, this Mediterranean salad is the kind of dish that makes a simple weeknight feel a little more special. Crisp English cucumbers get a quick salt-and-drain treatment so they stay perfectly crunchy rather than watery, and the Kalamata olives bring a deep, savory punch that anchors the whole bowl. A lemon-garlic dressing with a whisper of turmeric ties everything together with just enough warmth to keep things interesting. Fresh parsley, torn mint, and optional oregano layer in that unmistakable sun-soaked flavor without any fuss. This is exactly the kind of plant-forward recipe that proves you don't need to build a dish around a protein to make it satisfying and crave-worthy. Everything comes together in one bowl with a quick whisk and a gentle toss, so it's as easy to pull off as it is impressive to serve.
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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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