High Fructose Corn Syrup Free Mediterranean Cucumber and Olive Salad
Bright, briny, and loaded with fresh herbs, this Mediterranean salad is the kind of dish that makes a simple weeknight feel a little more special. The dressing comes together with just extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a pinch of turmeric — every single ingredient is whole and recognizable, with zero processed sweeteners hiding in the mix. That matters more than you might think, because store-bought dressings and even jarred olive products can sneak in corn syrup derivatives under surprisingly innocent-sounding names. Here, you control everything from the first squeeze of lemon to the final pinch of sea salt. Salting the cucumbers and letting them drain before tossing keeps the salad crisp rather than watery, so the dressing actually clings to every half-moon slice and olive. The combination of parsley, mint, and optional fresh oregano gives it a layered herbal quality that feels restaurant-worthy without any complicated technique. Toss it together and serve it immediately for the best texture — this one disappears fast.
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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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