Paleo Mediterranean Cucumber and Olive Salad
Bright, herby, and loaded with bold Mediterranean flavor, this cucumber and olive salad is the kind of dish that disappears fast at any table. The combination of crisp English cucumber, briny Kalamata olives, and fresh herbs like parsley, mint, and oregano creates layers of flavor that feel anything but simple. Salting the cucumber first and letting it drain is a small step that makes a real difference — you get satisfying crunch instead of a watery bowl. The dressing is a clean, punchy blend of extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a touch of turmeric, which adds a warm golden hue and subtle earthiness without overpowering the other ingredients. Every component here is naturally grain-free and unprocessed, so it fits a whole-foods approach without any substitutions or workarounds. It comes together in one bowl with no cooking required, making it an effortless option for meal prep, a weeknight side, or a crowd-pleasing addition to any gathering 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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