Barley Free Basil-Pesto Radish & Cucumber Salad
Crisp cucumbers and peppery radishes get an herby makeover in this vibrant salad that feels equally at home on a weeknight table or a summer spread. The real star is the homemade basil pesto — blended with fresh parsley, garlic, lemon juice, and good olive oil — which comes together in minutes and coats every slice in a bright, coarse green sauce. Salting the vegetables first draws out excess moisture, so the pesto clings rather than pools, giving you bold flavor in every bite rather than a watery bowl. Grain-based thickeners and fillers are a common hidden ingredient in store-bought pestos and dressings, but making it from scratch here means every component is straightforward and easy to verify. The technique is simple enough for a beginner but the result looks genuinely impressive on a platter, especially finished with a handful of torn fresh basil. Light, refreshing, and packed with herby punch, this is the kind of salad that disappears fast.
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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
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt
For the salad
- 2 medium english cucumbers, thinly sliced into rounds
- 1 bunch radishes (about 10–12), thinly sliced
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Place the cucumber rounds and sliced radishes in a large mixing bowl. Sprinkle with 1/4 tsp salt, toss to coat, and let stand for 10 minutes until the vegetables release some of their liquid.
- 2
While the vegetables rest, combine the basil leaves, parsley, garlic, lemon juice, and sea salt in a food processor. Pulse 8–10 times until the herbs are roughly chopped.
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