Lupin Free Mediterranean Cucumber and Olive Salad
Crisp cucumber, briny Kalamata olives, and a shower of fresh herbs come together in a salad that tastes like a sun-drenched afternoon somewhere along the Aegean coast. The quick salting step draws out excess moisture from the cucumbers so every bite stays satisfyingly crunchy rather than watery. A bright lemon-and-olive-oil dressing with a whisper of turmeric ties everything together, adding a subtle warmth that makes the whole bowl feel a little more interesting than your average toss-and-serve situation. Red onion and a trio of fresh herbs — parsley, mint, and optional oregano — layer in complexity without any fuss. Every single ingredient here is naturally free from lupin, which can sneak into all kinds of packaged dressings and seasoning blends, so making this from scratch means you stay in full control. It comes together in minutes and works beautifully as a light lunch, a starter, or a vibrant side alongside grilled proteins or warm pita.
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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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