Gelatin Free Basil-Pesto Fruit Harvest Salad
Fruit salads often get dressed with store-bought options that can hide surprising additives, but this one keeps things completely clean with a homemade basil-pesto vinaigrette you whisk together in minutes. The dressing is a bright, herby blend of fresh basil, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger — and it transforms a bowl of everyday fruit into something genuinely special. Grapes, blueberries, strawberries, apple, and pear all come together for a mix of textures and natural sweetness that feels both refreshing and a little unexpected. The trick of letting the chiffonade basil sit in the oil for ten minutes before tossing is a small step that makes a big difference, coaxing out a deeper, more fragrant flavor. A scatter of torn fresh mint over the top adds one final layer of brightness if you have it on hand. This is the kind of dish that looks impressive on a table but asks almost nothing of you in the kitchen — no cooking, no fuss, just beautiful produce and a dressing worth remembering.
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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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