Coconut Free Mediterranean Cucumber and Olive Salad
Crisp cucumber, briny Kalamata olives, and a bright lemony dressing come together in a salad that tastes like a sun-drenched afternoon somewhere along the Aegean coast. The quick salting step draws out excess moisture from the cucumbers so every bite stays satisfyingly crunchy rather than watery. Fresh parsley, torn mint, and optional oregano layer in herby complexity that makes this feel far more special than the effort involved. A whisked dressing of extra-virgin olive oil, lemon juice, zest, garlic, and a touch of turmeric ties everything together with warmth and a gorgeous golden hue. Every single ingredient here is naturally free of coconut in any form — no coconut oil, no coconut aminos, no sneaky tropical additions — so you can toss this together with total confidence. It works beautifully as a light lunch on its own or as a vibrant side alongside grilled proteins or warm pita. Simple, fresh, and completely unfussy, this is the kind of salad that disappears fast.
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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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