Gluten Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a showstopper that proves simple, whole ingredients can deliver serious flavor. A rainbow of grapes, blueberries, strawberries, apple, and pear gets tossed in a bright, herbaceous dressing made from fresh basil, lemon juice, garlic, and a hint of ground ginger — and the result is anything but ordinary. Every single component here is naturally free from gluten, so there's no label-scanning or ingredient swapping required; it's just clean, fresh food at its best. The trick of letting the basil chiffonade steep in the olive oil for ten minutes before dressing the fruit is a small step that makes a big difference, coaxing out a fragrant, pesto-like depth that elevates the whole bowl. A scatter of torn mint leaves at the end adds a cool, finishing note that makes it feel genuinely special. Serve it immediately after tossing so the fruit stays crisp and the dressing stays lively — this one is best enjoyed the moment it comes together.
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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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