Vegetarian Basil-Pesto Radish & Cucumber Salad
This bright, herb-forward salad is the kind of dish that makes you want to eat more vegetables just by looking at it. Thinly sliced cucumbers and radishes get a quick salt rest that draws out excess moisture, so the pesto clings to every round instead of pooling at the bottom of the bowl. The dressing itself is a homemade basil-parsley pesto blitzed with garlic, lemon juice, and good olive oil — no cheese, no nuts, just pure, vivid herb flavor that comes together in minutes. Because every component is made from scratch, you know exactly what's going into the bowl, which is a genuine relief when store-bought pestos so often sneak in unexpected add-ins. The result is crisp, cooling, and a little peppery from the radishes, with a grassy brightness that feels fresh even after it's been sitting on the table for a while. It works beautifully as a light lunch, a starter, or a side alongside anything that benefits from something cool and green on the plate.
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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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