Turkey Free Mediterranean Cucumber and Olive Salad
Bright, herby, and loaded 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 that keeps the whole salad from turning watery, so every bite stays fresh and snappy. Kalamata olives bring a briny depth that pairs beautifully with the sharp bite of red onion and the citrusy punch of fresh lemon juice and zest. A whisper of ground turmeric in the dressing adds a subtle warmth and a gorgeous golden hue without overpowering the clean, garden-fresh flavors. Fresh parsley, torn mint, and optional oregano layer in that unmistakable Mediterranean character that makes simple ingredients taste like something special. The whole thing comes together in one bowl with a quick whisk and a gentle toss — no cooking required, no complicated steps, just honest ingredients doing exactly what they're supposed to do. It works beautifully as a light standalone dish or alongside grilled vegetables, falafel, or warm pita.
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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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