Walnut Free Mediterranean Cucumber and Olive Salad
Bright, herby, and impossibly refreshing, this Mediterranean salad is the kind of dish that disappears fast at any table. Crisp cucumber half-moons get a quick salt-and-drain treatment so they stay 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 layer in that unmistakable sun-drenched flavor. The dressing is a simple shake of extra-virgin olive oil, fresh lemon juice, zest, garlic, and a touch of turmeric — nothing complicated, but the combination is genuinely vibrant. Every single ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about sneaky add-ins the way you might with a store-bought Mediterranean blend. Toss it together right before serving and it's ready to go alongside grilled proteins, stuffed into pita, or honestly just eaten straight from the bowl.
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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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