Gut Friendly Mediterranean Cucumber and Olive Salad
Crisp cucumbers, briny Kalamata olives, and a shower of fresh herbs come together in a salad that feels like a breeze off the Mediterranean coast. The dressing is bright and clean — extra-virgin olive oil, fresh lemon juice, a little zest, and a pinch of turmeric that adds a subtle warmth and a gorgeous golden hue. Salting the cucumbers first and letting them drain means you get satisfying crunch in every bite instead of a watery bowl. Red onion adds a gentle bite, while parsley, mint, and optional fresh oregano layer in complexity without overwhelming the palate. Each of those ingredients is naturally easy on the digestive system, making this the kind of dish you can enjoy without second-guessing how you'll feel afterward. The whole thing comes together in one large bowl with a quick whisk and a gentle toss — no cooking required, no complicated steps. It's the kind of effortless, feel-good recipe that earns a permanent spot in your weeknight rotation.
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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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