Fructose Free Mediterranean Cucumber and Olive Salad
Bright, herby, and deeply satisfying, this Mediterranean salad is the kind of dish that looks like it took real effort but comes together in minutes. Crisp cucumber, briny Kalamata olives, and a shower of fresh parsley and mint create layers of flavor that feel genuinely vibrant rather than just "healthy." The simple dressing — extra-virgin olive oil, fresh lemon juice, a touch of zest, and a pinch of turmeric — ties everything together without relying on any high-fructose additions or sweetened vinegars that can sneak into store-bought versions. Salting and draining the cucumber first is a small but smart step that keeps the whole bowl from turning watery, so every bite stays crisp and well-dressed. For anyone navigating fructose sensitivity, this recipe is a natural fit: the ingredients are straightforward, the dressing is made entirely from scratch, and there's nothing hidden to second-guess. Serve it immediately after tossing so the herbs stay fresh and the cucumbers keep their satisfying crunch.
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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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