Pork Free Mediterranean Cucumber and Olive Salad
Bright, herby, and built entirely from the Mediterranean pantry, this crisp salad is the kind of dish that looks impressive but comes together in minutes. Salted cucumbers get a quick drain to stay perfectly crunchy rather than watery, and the Kalamata olives bring a briny depth that anchors the whole bowl. A lemon-and-olive-oil dressing with a whisper of turmeric ties everything together with a subtle warmth you won't quite be able to put your finger on. Fresh parsley, torn mint, and optional oregano keep the flavors lively and aromatic from the first bite to the last. Everything here is naturally plant-based and free of any meat or cured pork products, so there's no label-reading required — just honest, whole ingredients. It works beautifully as a side alongside grilled fish or roasted vegetables, or piled onto a plate with warm pita and hummus for a full spread. Simple, vibrant, and genuinely hard to stop eating.
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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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