Mushroom Free Mediterranean Cucumber and Olive Salad
Bright, briny, and bursting with fresh herbs, this Mediterranean salad is the kind of dish that makes a simple weeknight feel a little more special. Crisp cucumber half-moons get tossed with Kalamata olives, red onion, and a generous handful of parsley and mint, so every bite delivers a different layer of flavor. The dressing is where things really sing — extra-virgin olive oil, fresh lemon juice, a touch of zest, and a pinch of turmeric give it a golden warmth that ties everything together beautifully. Salting the cucumbers first and letting them drain is a small step that makes a big difference, keeping the salad crisp rather than watery. For anyone navigating fungi-free eating, this recipe is naturally in the clear — every ingredient is straightforward and plant-forward with zero hidden surprises. It comes together in minutes and works equally well as a light lunch, a side for grilled proteins, or something to bring to a potluck where you want to impress without the stress.
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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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