Xanthan Gum Free Mediterranean Cucumber and Olive Salad
Bright, briny, and bursting with fresh herbs, this Mediterranean salad is the kind of dish that makes a simple weeknight feel a little more special. Crisp English cucumbers, bold Kalamata olives, and slivers of red onion come together with a lemon-turmeric dressing that's whisked up in minutes — no blender, no thickeners, nothing fussy. That's actually great news for anyone avoiding xanthan gum, because so many store-bought dressings sneak it in as an emulsifier. Here, a good pour of extra-virgin olive oil and fresh lemon juice do all the work naturally, creating a light coating that clings beautifully to every ingredient. The salting-and-draining step for the cucumbers is a small but smart move that keeps the salad from getting watery and diluting that punchy dressing. Fresh parsley, mint, and optional oregano layer in an herby complexity that makes this feel far more impressive than the effort involved. Serve it immediately for the best texture, or prep the components ahead and toss just before eating.
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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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