Mustard Free Basil-Pesto Fruit Harvest Salad
This fruit salad is a stunning mashup of sweet, bright, and herbaceous — the kind of dish that looks like it took way more effort than it actually did. A homemade basil-pesto dressing made with fresh basil chiffonade, lemon juice, olive oil, garlic, and a hint of ground ginger ties together a gorgeous mix of grapes, blueberries, strawberries, apple, and pear. Because everything is made from scratch with whole, simple ingredients, there's no need to scrutinize store-bought dressings or condiments for hidden mustard or mustard flour — a surprisingly common additive in bottled vinaigrettes. The dressing gets a quick ten-minute rest before hitting the fruit, which lets the basil fully infuse into the oil and makes every bite taste intentional. A scatter of torn fresh mint at the end adds a cool, aromatic finish that makes the whole bowl feel a little fancy. It's equally at home as a brunch centerpiece, a light lunch, or a refreshing side at a summer cookout.
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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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