Ginger Free Mediterranean Cucumber and Olive Salad
Crisp cucumbers, briny Kalamata olives, and a shower of fresh herbs come together in a salad that tastes like a sun-drenched afternoon somewhere along the Mediterranean coast. The lemon-forward dressing — built with extra-virgin olive oil, bright lemon juice and zest, a whisper of garlic, and a pinch of turmeric for warmth — is completely free of ginger in any form, so there's no need to scrutinize labels or swap anything out. Salting the cucumbers first and letting them drain is a small step that makes a big difference, keeping the whole bowl crisp rather than watery by the time it hits the table. Red onion adds a gentle bite, while fresh parsley and mint keep things lively and aromatic without any heat or spice that could catch sensitive eaters off guard. It comes together in one large bowl with just a quick whisk and a gentle toss, making it an effortless option for weeknight dinners or a crowd-pleasing side at any gathering. Serve it immediately after dressing for the best texture, or prep the components ahead and combine at the last minute.
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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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