This vibrant salad is a celebration of fresh, garden-forward flavors — crisp cucumber rounds and peppery radish slices brought together by a bright, herb-packed basil pesto that you blitz right in the food processor. The quick salt-and-rest step draws out excess moisture from the vegetables first, so the pesto clings beautifully to every slice instead of pooling at the bottom of the bowl. That homemade pesto — built from fresh basil, parsley, garlic, lemon juice, and good olive oil — is completely grain-free by nature, which means no sneaky fillers or thickeners to second-guess. It comes together in minutes and delivers a coarse, vivid green sauce with real herb texture that store-bought versions rarely match. The whole dish is naturally light and refreshing, making it an easy win as a starter, a side at a summer cookout, or a quick lunch straight from the fridge. Scatter a few torn basil leaves over the top before serving and it looks genuinely stunning with almost zero effort.
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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
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.
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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