Beef Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a celebration of peak-season produce, layering juicy grapes, blueberries, strawberries, crisp apple, and tender pear into one gorgeous, colorful bowl. What makes it truly special is the basil-pesto dressing — a bright, herby blend of fresh basil chiffonade, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger that transforms simple fruit into something genuinely unexpected. The dressing gets a quick 10-minute rest before it hits the fruit, giving the basil time to fully infuse the oil with its fragrant, slightly peppery character. Every bite is sweet, tangy, and fresh all at once, with the ginger adding just enough warmth to keep things interesting. It comes together in one large bowl with minimal prep, making it an effortless choice for brunches, potlucks, or a light afternoon snack. A scatter of torn mint leaves at the end is optional but highly recommended — it adds a cool, aromatic finish that ties the whole dish together beautifully.
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Learn more →Ingredients
4 servings
For the basil-pesto dressing
- ¼ cup fresh basil leaves, tightly packed
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely minced
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
For the salad
- 2 cups seedless red grapes, halved
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and quartered
- 1 medium apple, cored and thinly sliced
- 1 medium pear, cored and thinly sliced
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fine sea salt, and ground ginger until fully combined and slightly emulsified.
- 2
Stack the basil leaves, roll them tightly lengthwise, and slice into thin ribbons (chiffonade). Add the basil to the dressing and stir to combine. Let the dressing sit for 10 minutes so the basil flavor infuses into the oil.
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