This salad is bright, peppery, and packed with texture — the kind of dish that looks impressive but comes together with minimal effort. Crisp English cucumber and fresh watercress form the base, while a homemade pesto vinaigrette made from blended basil, walnuts, garlic, and lemon ties everything together with bold, herby flavor. Toasted walnut halves add a satisfying crunch on top, and shaved Parmesan brings a salty, nutty finish that makes every bite feel a little luxurious. Because the dressing is blended from scratch using whole, straightforward ingredients, there's no need to scan labels for hidden grain-based additives or thickeners that can sneak into store-bought options. The lemon juice and zest keep the vinaigrette lively and fresh, cutting through the richness of the olive oil and walnuts beautifully. It's the kind of salad that works as a light lunch on its own or as a stunning starter alongside a larger spread.
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Heat a dry skillet over medium heat. Add the ½ cup raw walnut halves (for the salad) and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
In a small food processor or blender, combine the basil, ¼ cup raw walnuts (for the vinaigrette), garlic clove, lemon juice, lemon zest, salt, black pepper, and red pepper flakes, if using. Pulse until the mixture is finely chopped and uniform.
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