This crisp, no-cook salad leans on all the staples of a Mediterranean-style plate: briny sardines packed in olive oil, crunchy cucumber, sweet cherry tomatoes, and a handful of fresh parsley for brightness. The real star is the pesto — fresh basil, garlic, walnuts, extra virgin olive oil, and lemon juice pulse together into a thick, coarse dressing that clings to every bite instead of pooling at the bottom of the bowl. Folding the sardines in gently keeps their texture intact, so you get flaky bites of fish throughout rather than a mashed-up mixture. A scatter of chopped walnuts and a squeeze of lemon at the end add just enough crunch and acidity to keep things lively. It's a fast, protein-packed lunch that leans on healthy fats, fresh vegetables, and herbs rather than anything processed. Simple to throw together and easy to make ahead, this one earns a regular spot in a Mediterranean-style rotation.
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Combine the basil, 1/3 cup raw walnuts, garlic, olive oil, lemon juice, salt, and black pepper in a small food processor or blender. Pulse until a coarse, spoonable pesto forms — the texture should be thick enough to cling to the vegetables, not a smooth purée. Taste and adjust salt or lemon juice as needed.
Add the cucumber, cherry tomatoes, red onion, and parsley to a large bowl. Spoon the pesto dressing over the vegetables and toss until everything is evenly coated.
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