Barley Free Basil-Pesto Cucumber Melon Salad
This vibrant summer salad is a genuine crowd-pleaser — sweet, juicy melon and cool cucumber get tossed in a bright, herbaceous pesto that you blend right in the food processor. The dressing itself is built entirely from fresh basil, parsley, garlic, olive oil, lemon, and a pinch of turmeric, so every ingredient is clean, whole, and completely grain-free by nature. For anyone navigating a barley-free lifestyle, store-bought pestos and dressings can be a minefield of hidden additives and malt-derived ingredients, but making your own takes just a few minutes and puts you fully in control. A short rest in the fridge lets the pesto cling to the fruit and cucumber so every bite is deeply flavored rather than just lightly coated. The turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look almost too pretty to eat. Torn fresh mint scattered over the top right before serving adds one last layer of brightness that ties everything together beautifully. It works as a light lunch, a refreshing side at a backyard cookout, or an elegant starter that comes together with almost no effort.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For the salad
- 3 cups cantaloupe or honeydew melon, cut into 1-inch cubes
- 2 cups english cucumber, halved lengthwise and sliced ¼-inch thick
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Combine the basil, parsley, and garlic in a food processor and pulse 8–10 times until coarsely chopped.
- 2
With the processor running, drizzle in the olive oil in a slow, steady stream until the mixture is smooth and bright green, about 30 seconds. Scrape down the sides, then add the lemon juice, lemon zest, salt, and turmeric. Pulse 3–4 more times until fully incorporated. Taste and adjust salt.
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