Legume Free Mediterranean Cucumber and Olive Salad
Bright, herby, and impossibly refreshing, this salad is the kind of thing you want on the table at every warm-weather gathering. Crisp cucumber half-moons get a quick salt-and-drain treatment so they stay crunchy rather than watery, which makes a real difference in the final texture. Kalamata olives bring a briny depth, while fresh parsley, mint, and optional oregano layer in that unmistakably sunny, Mediterranean character. The dressing is a simple shake of extra-virgin olive oil, fresh lemon juice, zest, garlic, and a touch of turmeric — nothing processed, nothing hidden, just clean whole ingredients that happen to be completely free of legumes. For anyone navigating a legume-free lifestyle, salads can sometimes feel limited, but this one proves there is absolutely no shortage of bold flavor when you lean on good produce and quality olive oil. It comes together in minutes and is best served right away so everything stays vivid and fresh.
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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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