Black Pepper Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a stunning mix of juicy grapes, plump blueberries, sweet strawberries, and tender slices of apple and pear — the kind of bowl that looks like summer on a table. What ties it all together is a bright, herby basil-pesto dressing made with fresh basil chiffonade, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger that adds just enough warmth without any heat. For anyone navigating a sensitivity to black pepper, that last detail matters more than it might seem — so many dressings and vinaigrettes default to cracked pepper as a finishing touch, but this one skips it entirely without sacrificing a single layer of flavor. The lemon juice keeps the dressing lively and helps prevent the apple and pear slices from browning, so the salad stays gorgeous even as it sits. Letting the dressing rest for ten minutes before tossing allows the basil to fully infuse the oil, which means every piece of fruit picks up that fragrant, garden-fresh flavor. A handful of torn fresh mint over the top is optional but genuinely worth it if you have it on hand. Serve it immediately for the best texture, or prep the dressing ahead and toss just before eating.
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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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