Nutmeg 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, meaty Kalamata olives, and slivers of red onion come together with parsley, mint, and optional oregano for a bowl that's as fragrant as it is colorful. The dressing is a clean, punchy blend of extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a touch of turmeric — nothing fussy, nothing hidden. For anyone avoiding warm spices like nutmeg, this recipe is a genuinely safe and satisfying option because every single ingredient is right there in plain sight, with no spice blends or pre-made shortcuts that could sneak something unwanted in. Salting the cucumbers first and patting them dry is a small step that makes a real difference, keeping the salad crisp rather than watery. Toss it all together and serve immediately for the best texture and flavor. It works beautifully alongside grilled proteins, tucked into a wrap, or simply eaten straight from the bowl.
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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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