Lactose Free Mediterranean Cucumber and Olive Salad
Bright, herby, and loaded with bold Mediterranean flavors, this cucumber and olive salad is the kind of dish that feels like a trip to the coast without leaving your kitchen. Crisp English cucumbers, briny Kalamata olives, and a tangle of fresh parsley and mint come together in a way that's genuinely refreshing — especially when the dressing hits with lemon juice, lemon zest, and a subtle warmth from ground turmeric. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing involved. The olive oil and lemon base creates a light, emulsified dressing that coats everything beautifully without any cream or cheese to worry about. Salting the cucumbers first and patting them dry is a small step that makes a big difference, keeping the salad crisp rather than watery. This one works just as well alongside grilled proteins as it does on its own for a quick, satisfying lunch.
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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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