This vibrant salad checks every box for a Mediterranean-style plate: briny wild-caught sardines packed in olive oil, a bright basil pesto blitzed with garlic and lemon, and a big pile of crisp greens, cucumber, radish, and red onion. Everything gets tossed in good extra-virgin olive oil and finished with fresh lemon juice, so the flavors stay clean and herbaceous rather than heavy. Flaking the sardines into big chunks keeps the texture satisfying, and the pesto — blended fresh rather than store-bought — coats the leaves in a garlicky, sun-green punch. A scatter of parsley and a squeeze of lemon at the end brighten the whole plate even further. It's a fast, no-cook-required lunch built almost entirely around olive oil, fish, herbs, and vegetables, which makes it a natural fit for anyone eating the Mediterranean way.
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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
Combine the basil, garlic, lemon juice, lemon zest, and sea salt in a food processor or blender. Pulse 5–6 times until the basil is roughly broken down.
With the machine running, stream in the 1/4 cup olive oil in a slow, steady pour until the pesto is smooth and bright green, scraping down the sides once as needed. Taste and adjust salt.
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