Vegetarian Basil-Pesto Cucumber Salad
This bright, herb-forward salad is the kind of dish that makes people stop mid-bite and ask what's in it. Thin cucumber rounds or silky ribbons get tossed in a homemade pesto built from fresh basil, parsley, garlic, and a squeeze of lemon — no cheese, no nuts, just clean, vibrant flavor that comes together in minutes. The small step of salting and draining the cucumbers first is worth it, pulling out excess moisture so the pesto clings to every piece instead of pooling at the bottom of the bowl. A pinch of turmeric gives the sauce a gorgeous golden-green hue that looks almost too pretty to eat. Everything here is naturally plant-based, so there's no need to swap or substitute a single thing — it's just good food, exactly as written. Finish it with a drizzle of olive oil and a handful of torn basil leaves, and you've got a showstopper side that works just as well at a weeknight dinner as it does on a summer entertaining spread.
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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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