Fish 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. Crisp English cucumbers get a quick salt-and-drain treatment so they stay crunchy rather than watery, which makes a real difference in the final texture. 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 — no anchovies, no Worcestershire, none of the sneaky fish-derived ingredients that can quietly show up in Mediterranean-style dressings. Everything here is completely plant-based and straightforward, so you can toss it together with total confidence. It pairs beautifully alongside grilled vegetables, stuffed pita, or really anything that needs a bright, acidic counterpoint on the plate.
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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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