This vibrant summer salad is the kind of dish that stops people mid-bite and makes them ask what's in it. Juicy cantaloupe or honeydew pairs with cool, crisp cucumber, and the whole thing gets tossed in a bright, herb-forward pesto that's made entirely from scratch with fresh basil, parsley, garlic, olive oil, lemon, and a pinch of turmeric for a gorgeous golden hue. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it works exactly as written. The food processor does the heavy lifting on the pesto, and a short rest in the fridge lets the flavors meld beautifully before serving. Torn fresh mint scattered over the top adds one last pop of freshness that ties everything together. It's light, unexpected, and genuinely impressive without requiring much effort at all.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Combine the basil, parsley, and garlic in a food processor and pulse 8–10 times until coarsely chopped.
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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