Mediterranean Diet Friendly Basil-Pesto Cucumber Salad
Fresh herbs, good olive oil, bright lemon — this salad is practically a love letter to the kind of simple, produce-forward cooking that makes the Mediterranean approach so satisfying to follow. Crisp English cucumbers get salted and patted dry first, which draws out excess moisture so the vibrant homemade pesto actually clings to every slice instead of sliding right off. That pesto is blended from scratch with fresh basil, parsley, garlic, lemon juice, and a touch of turmeric, giving it a gorgeous color and a layered, herby flavor that no jarred version can match. Extra-virgin olive oil does double duty here — it's the backbone of the pesto and an optional finishing drizzle — keeping the ingredient list clean and ingredient-forward in the best possible way. There's no dairy, no heavy dressing, and nothing processed, so it checks every box for anyone eating with an eye toward whole, plant-based ingredients. It comes together quickly and looks stunning on a platter, especially scattered with a few extra torn basil leaves. Whether you serve it as a light lunch or a fresh side at dinner, this is the kind of dish that makes healthy eating feel genuinely effortless.
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Learn more →Ingredients
4 servings
For the salad
- 2 large english cucumbers
- ½ tsp fine sea salt
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Slice the cucumbers into thin rounds or use a vegetable peeler to cut them into long ribbons, about 1/8-inch thick. Transfer to a colander set over the sink, toss with 1/2 tsp fine sea salt, and let stand for 10 minutes until the cucumbers have released some liquid. Pat dry with paper towels.
- 2
Combine the basil, parsley, garlic, lemon juice, 1/4 tsp fine sea salt, and turmeric in a food processor or blender. Pulse 5–6 times until the herbs are roughly chopped.
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