Wheat Free Basil-Pesto Cucumber Melon Salad
This bright, refreshing salad is the kind of dish that makes people stop mid-bite and ask what's in it. Juicy cantaloupe or honeydew pairs with cool cucumber slices, and the whole thing gets tossed in a vibrant homemade pesto that's built entirely from fresh herbs, garlic, olive oil, lemon, and a pinch of turmeric for a gorgeous golden-green hue. Because the pesto is blended from scratch with no cheese, no nuts, and no grain-based thickeners, it's naturally free of wheat without any substitutions or workarounds needed. Store-bought dressings and condiments are often where hidden gluten sneaks in, so making your own in the food processor takes that guesswork completely off the table. A short chill in the fridge lets the pesto cling to every piece of fruit and cucumber, so the flavors are fully melded by the time it hits the table. Torn fresh mint scattered over the top adds one final layer of brightness that makes this feel genuinely special. It's the kind of effortless, crowd-pleasing salad you'll want to bring to every warm-weather gathering.
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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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