Cinnamon 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 cucumber half-moons get tossed with Kalamata olives, red onion, parsley, mint, and optional fresh oregano for a combination that feels both rustic and refreshing. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a touch of turmeric — no warm spices, no hidden blends, just clean and vibrant flavors from start to finish. That makes it a genuinely easy win for anyone navigating spice sensitivities, since so many store-bought dressings and seasoning packets sneak in unexpected ingredients. Salting the cucumbers first and letting them drain in a colander is a small step that pays off big, keeping the salad crisp rather than watery. Everything comes together in one bowl with a gentle toss, and it's best served right away while the herbs are still fragrant and the cucumbers still have their snap.
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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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