Seed Oil Free Mediterranean Cucumber and Olive Salad
Crisp cucumbers, briny Kalamata olives, and a tangle of fresh herbs come together in a salad that tastes like a seaside lunch somewhere warm and sunny. The dressing is built entirely on extra-virgin olive oil and fresh lemon juice, which means there are zero refined or industrial oils anywhere in the bowl — just a clean, bright fat that actually enhances the flavors rather than muting them. That distinction matters more than people realize, since so many store-bought dressings and even restaurant salads quietly rely on canola or soybean oil as their base. Here, the olive oil emulsifies beautifully with the lemon zest and garlic, coating every half-moon of cucumber and every olive half in something genuinely delicious. A pinch of turmeric adds a subtle earthiness and a golden hue without overpowering the fresh herbs. Salting the cucumbers first and patting them dry is a small step that makes a big difference, keeping the whole salad crisp and vibrant rather than watery. It comes together in minutes and is the kind of dish that disappears fast at any table.
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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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