Eggless Basil-Pesto Fruit Harvest Salad

Total time30 min

Prep time20 min

Cook time0 min

4.9

(17)

This vibrant fruit salad is a stunning mix of juicy grapes, plump blueberries, sweet strawberries, and tender slices of apple and pear — all brought together by a bright, herbaceous basil-pesto dressing that you genuinely won't be able to stop eating. The dressing is a clever riff on classic pesto, swapping out the usual heavy base for a simple whisk of extra-virgin olive oil, fresh lemon juice, garlic, and a hint of ground ginger that adds just enough warmth to keep things interesting. Chiffonading the basil and letting it steep in the oil for ten minutes is a small step that makes a big difference, coaxing out a deep, fragrant flavor that clings beautifully to every piece of fruit. Because the entire recipe relies on fresh produce, herbs, and pantry staples, there's no need to scan labels for hidden egg-based emulsifiers or worry about what's lurking in a store-bought dressing. It comes together in one large bowl with minimal fuss, making it an ideal choice for brunches, potlucks, or a refreshing side dish on a warm afternoon. A scatter of torn fresh mint over the top right before serving adds a cool, aromatic finish that takes the whole thing up another notch.

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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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