Wheat 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 English cucumbers get a quick salt-and-drain treatment so they stay firm rather than watery, which makes every bite satisfying instead of soggy. Briny Kalamata olives, sharp red onion, and a trio of fresh herbs — parsley, mint, and optional oregano — give the bowl serious depth without any complicated technique. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, zest, garlic, and a touch of turmeric that adds a subtle warmth and a gorgeous golden hue. Everything here is naturally free of wheat and gluten-containing grains, so there's no need to swap or substitute a single ingredient — it's just clean, whole food from start to finish. It comes together in minutes and works beautifully as a light lunch, a side alongside grilled proteins, or something to bring to a potluck where you want to be sure there's something safe and genuinely delicious on the 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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