Celery Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a stunning mix of juicy grapes, plump blueberries, sweet strawberries, crisp apple, and tender pear — all brought together by a bright, herbaceous dressing that makes every bite feel a little unexpected. The real star is that basil-pesto-style vinaigrette, where fresh basil is chiffonaded and left to infuse into lemon juice, olive oil, garlic, and a whisper of ground ginger. That ten-minute rest is a small step that pays off big, giving the dressing a depth that tastes far more complex than the short ingredient list suggests. Because every component here is whole fruit, fresh herbs, and pantry staples, there's nothing hidden to worry about — no sneaky stalks, no processed blends, just clean and naturally safe ingredients from start to finish. It comes together in one large bowl with minimal prep, making it an easy win for a brunch spread, a light dessert, or a refreshing side at any gathering. Finish it with a scatter of torn mint leaves if you have them on hand — it adds a cool, aromatic lift 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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