Dairy Free Mediterranean Cucumber and Olive Salad
Bright, herby, and packed with bold Mediterranean flavor, this crisp salad is the kind of dish that disappears fast at any table. Kalamata olives bring a briny depth, while fresh parsley, mint, and optional oregano keep everything tasting lively and garden-fresh. The dressing is a simple whisk of extra-virgin olive oil, lemon juice, lemon zest, garlic, and a touch of turmeric — completely plant-based and naturally rich without a drop of dairy. That quick salting step for the cucumbers is a small move that makes a big difference, drawing out excess moisture so the vegetables stay satisfyingly crisp rather than watery. Red onion adds a gentle bite that rounds out the olives and herbs beautifully. Everything comes together in one bowl with minimal effort, making it an easy go-to whether you're meal prepping or throwing together a last-minute side. Serve it immediately after tossing so the cucumbers hold their crunch and the dressing stays bright.
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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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