MSG Free Mediterranean Cucumber and Olive Salad
Crisp cucumbers, briny Kalamata olives, and a shower of fresh herbs come together in a salad that tastes like a sun-drenched coastline. The dressing is built entirely from scratch — extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a pinch of turmeric — so you know exactly what's going into every bite. That matters more than it might seem, because bottled dressings and pre-seasoned olive blends are some of the sneakiest places hidden additives tend to hide. Here, every ingredient is whole and recognizable, with zero need for flavor enhancers or preservatives. Salting the cucumbers first and patting them dry is a small step that pays off big, keeping the salad crisp rather than watery when the dressing goes on. Fresh parsley, torn mint, and optional oregano layer in brightness that no packet seasoning could replicate. It's the kind of clean, vibrant dish that proves simple ingredients done right need absolutely nothing else.
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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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