Pistachio Free Mediterranean Cucumber and Olive Salad
Bright, herby, and packed with bold Mediterranean flavors, this cucumber and olive salad is the kind of dish that disappears fast at any table. Crisp English cucumbers get a quick salt-and-drain treatment so they stay perfectly crunchy rather than watery, which makes a real difference in the final texture. Kalamata olives bring a briny depth that plays beautifully against the fresh lemon dressing, while torn mint and flat-leaf parsley keep everything tasting vibrant and alive. A touch of turmeric in the vinaigrette adds a subtle warmth and a gorgeous golden hue without overpowering the clean, citrusy notes. Many Mediterranean salads and mezze spreads at restaurants or in packaged form can include tree nuts as garnishes or mix-ins, so making this one from scratch means you stay in full control of every ingredient. Everything here is naturally whole and straightforward — good olive oil, fresh herbs, lemon, garlic — so there's nothing hidden to worry about. Serve it alongside grilled fish or chicken, pile it into a pita, or just eat it 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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