Xanthan Gum Free Basil-Pesto Fruit Harvest Salad
Fresh fruit salads rarely get the dressing they deserve, but this one flips the script with a bright, herb-forward basil-pesto vinaigrette that makes every bite feel intentional. Grapes, blueberries, strawberries, apple, and pear come together in a bowl that looks like a farmers' market haul and tastes even better. The dressing is built from scratch — olive oil, fresh lemon juice, garlic, a whisper of ginger, and hand-cut basil ribbons — so there's no mystery about what's going in it. That matters a lot when you're avoiding thickeners and stabilizers that sneak into so many store-bought dressings and pre-made sauces. Here, the emulsification comes naturally from whisking the oil and lemon juice together, no additives needed. A ten-minute rest lets the basil fully infuse the oil, giving you that punchy, aromatic depth without any shortcuts. Finish it with torn fresh mint if you have it on hand, and serve right away while everything is crisp and glossy.
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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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