Eggless 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 like a meal worth lingering over. Crisp cucumber half-moons, bold Kalamata olives, and slivers of red onion come together with a lemon-turmeric dressing that's zippy, fragrant, and completely plant-based. Salting the cucumbers first and letting them drain is a small but smart step that keeps everything from turning watery — you get clean, satisfying crunch in every bite. The dressing is just olive oil, fresh lemon juice, zest, garlic, and a pinch of turmeric whisked together, so there's nothing hidden and nothing to second-guess. Fresh parsley, mint, and optional oregano layer in an herby brightness that makes the whole bowl feel alive. This is naturally free of eggs at every step — no mayo-based dressing, no binding agents, just honest ingredients doing exactly what they're supposed to do. Serve it immediately after tossing so the herbs stay vibrant and the cucumbers hold their texture.
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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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