Fruit Salad Recipe
This luscious Fruit Salad is made with summer ripe stone fruit and berries. Cherries, peaches, and apricots along with blueberries and fresh basil- tossed in a delicious vanilla balsamic dressing.
How to Make the Best Fruit Salad
This vibrant fruit salad is a celebration of summer’s finest stone fruits and berries. Unlike typical fruit salads drowning in sugary syrups, this version takes an elegant approach with a light vanilla balsamic dressing that enhances the natural sweetness of the fruit without overpowering it. The combination of cherries, peaches, apricots, and blueberries creates a beautiful medley of colors and flavors.
The secret to this exceptional fruit salad is the unexpected addition of fresh basil. Its subtle peppery notes complement the sweetness of the fruit beautifully, while the balsamic vinegar adds just enough tang to make each bite interesting. The gentle layering technique preserves the delicate texture of the stone fruit, keeping everything looking fresh and appetizing.
Perfect for summer barbecues, brunches, or as a light and refreshing dessert, this fruit salad comes together in just 20 minutes. It’s a sophisticated twist on a classic that will have everyone asking for the recipe.
Fruit Salad
This luscious Fruit Salad is made with summer ripe stone fruit and berries. Cherries, peaches, and apricots along with blueberries and fresh basil- tossed in a delicious vanilla balsamic dressing.
Ingredients
Vanilla Balsamic Dressing
Fruit Salad
Instructions
Prepare the Dressing
- Whisk together balsamic vinegar, olive oil, vanilla, pepper, and a pinch of salt in a small bowl. Set aside.
Prepare the Fruit
- Pit cherries and cut them in half. Rinse blueberries.
- Slice apricots in half, remove the pit, and cut into about 4 slices per half.
- Peel peaches and slice into ½-inch slices.
Assemble the Salad
- Arrange half of the fruit in a bowl, gently layering the fruit. Peaches and apricots break down easily, so layering rather than tossing keeps the fruit looking fresh.
- Drizzle about one-third of the dressing over the fruit. Distribute half of the basil.
- Continue to layer the remaining fruit and drizzle the remaining dressing. Sprinkle on the rest of the basil.
- Garnish with a few small basil leaves and serve immediately.
Notes
- For best results, use ripe but firm stone fruit to prevent the salad from becoming mushy.
- This salad is best served immediately but can be refrigerated for up to 2 hours before serving.
- Feel free to substitute any seasonal stone fruit or berries based on what's available.
