Yeast 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 cucumber, halved Kalamata olives, and slivers of red onion get tossed with parsley, mint, and optional fresh oregano for a combination that's genuinely vibrant and aromatic. The dressing is a quick whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and a touch of ground turmeric — no vinegar, no fermented ingredients, just clean, bold flavor that works perfectly for anyone avoiding yeast. Salting the cucumber first and letting it drain in a colander is a small step that makes a real difference, keeping the salad crisp rather than watery. Everything comes together in one large bowl with a gentle toss, so there's minimal cleanup and maximum payoff. It's the kind of salad that disappears fast at the table, and honestly, you'll want to keep the dressing recipe on hand for just about everything else too.
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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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