Nightshade Free Mediterranean Cucumber and Olive Salad
Bright, herby, and deeply refreshing, this cucumber and olive salad is the kind of dish that looks effortless but tastes like you actually tried. Crisp English cucumbers get a quick salt-and-drain treatment so they stay firm rather than watery, which makes every bite satisfyingly crunchy. Kalamata olives bring a briny, meaty depth that pairs beautifully with the sharp bite of red onion and a generous handful of fresh parsley and mint. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a pinch of turmeric — no tomatoes, peppers, or any other nightshade ingredient in sight, which can be genuinely hard to avoid in Mediterranean-style recipes. That golden turmeric adds a subtle warmth and a gorgeous tint without any heat or complexity that would throw off the clean, citrusy flavor profile. It comes together in one bowl with no cooking required, making it an ideal side for weeknight dinners or a crowd-pleasing addition to a summer spread.
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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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