Rice Free Mediterranean Cucumber and Olive Salad
Bright, herby, and loaded 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, while fresh parsley, mint, and optional oregano keep everything tasting vibrant and garden-fresh. The dressing is a simple whisk of extra-virgin olive oil, lemon juice, lemon zest, garlic, and a touch of turmeric — no complicated steps, just clean ingredients that come together beautifully. For anyone navigating grain-free eating, this salad is a natural fit since every component is whole and unprocessed with zero hidden fillers to worry about. It works equally well as a light standalone lunch or alongside grilled proteins and roasted vegetables for a more complete spread. Toss it right before serving and it's ready to go in minutes.
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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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