Shellfish Free Mediterranean Cucumber and Olive Salad
Bright, herby, and packed with bold Mediterranean flavor, 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 pairs beautifully with the sharp bite of red onion and a generous handful of fresh parsley and mint. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a touch of turmeric — that last ingredient adds a subtle warmth and a gorgeous golden hue without overpowering anything. Every single ingredient here is naturally free from shellfish and ocean-derived proteins, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. It comes together in minutes and works equally well as a light lunch, a side alongside grilled chicken or lamb, or a vibrant addition to a mezze 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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