Mediterranean Diet Friendly Mediterranean Cucumber and Olive Salad
Crisp cucumbers, briny Kalamata olives, and a shower of fresh herbs come together in a salad that tastes like it was assembled on a sun-drenched terrace somewhere along the Aegean coast. The dressing is a bright, lemon-forward vinaigrette built on extra-virgin olive oil, fresh lemon juice and zest, and a whisper of garlic — exactly the kind of wholesome, plant-forward combination that makes this style of eating so satisfying and easy to maintain. A small pinch of ground turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the clean, herby flavors. Salting the cucumbers first and letting them drain in a colander is a smart little step that keeps everything crisp rather than watery, so the dressing clings beautifully to every slice. Red onion adds a gentle bite, while torn mint and flat-leaf parsley keep the whole bowl feeling fresh and vibrant. This is the kind of no-fuss side dish that pairs effortlessly with grilled fish, roasted chicken, or a spread of mezze, but honestly holds its own as a light lunch all by itself.
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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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