Emulsifier Free Mediterranean Cucumber and Olive Salad
Bright, herby, and packed with bold Mediterranean flavors, this cucumber and olive salad is the kind of dish that disappears fast at any table. The dressing is a simple shake-together blend of extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a touch of turmeric — no store-bought condiments, no hidden additives, just real ingredients you can see and trust. That matters a lot when you're avoiding emulsifiers, since commercial dressings and even some jarred olives can sneak in lecithin, polysorbates, or other stabilizers without much fanfare. Here, everything is made from scratch, so you stay completely in control of what goes into the bowl. Salting the cucumbers and letting them drain first is a small but smart step that keeps the salad crisp rather than watery, so the dressing clings beautifully instead of pooling at the bottom. Kalamata olives bring a briny depth that plays perfectly against the cool cucumber, sharp red onion, and the fresh lift of parsley and mint. It's an effortless, no-fuss recipe that tastes like it took far more effort than it actually did.
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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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