Seed Oil Free Basil-Pesto Fruit Harvest Salad
A fruit salad that doubles as a showstopper, this vibrant bowl layers juicy grapes, blueberries, strawberries, apple, and pear under a bright, herb-forward dressing that feels anything but ordinary. The basil-pesto vinaigrette is built entirely on extra-virgin olive oil — a clean, single-ingredient fat that keeps this completely free of canola, sunflower, soybean, or any other refined seed oil that tends to sneak into store-bought dressings. Fresh lemon juice and a hint of ground ginger give the dressing a lively, slightly zesty edge, while the chiffonade basil infuses the olive oil with a fragrant, almost floral depth. Letting the dressing rest for ten minutes before tossing is a small step that makes a big difference — the flavors meld and the basil really blooms. Everything comes together in one large bowl with a gentle toss, making this as easy to pull off as it is impressive to serve. A scatter of torn mint leaves at the end is optional, but it adds a cool, refreshing finish that ties the whole thing 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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