Citric Acid Free Mediterranean Cucumber and Olive Salad
This bright, herb-forward salad is everything you want on a warm day — cool cucumber, briny Kalamata olives, and a tangle of fresh parsley, mint, and oregano that makes every bite feel alive. The dressing leans on fresh lemon juice and zest for its citrusy lift, which is worth noting for anyone managing sensitivities to processed or manufactured citric acid, since real lemon is a whole different ingredient than the fermented additive found in packaged foods. A pinch of ground turmeric adds a subtle warmth and gorgeous golden hue without overpowering the clean, Mediterranean flavors. Salting the cucumbers and letting them drain first is a small step that pays off big — you get crisp, never-watery slices that hold up beautifully once dressed. The whole thing comes together in one large bowl with a quick whisk and a gentle toss, making it as low-effort as it is impressive. It works as a side alongside grilled proteins, tucked into a wrap, or honestly just eaten straight from the bowl with a fork.
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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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