Tropical Fruit Salad with Strawberry Basil Vinaigrette

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I don’t know about you, but I love a fantastic fruit salad during the summer when fruits are at their peak freshness. This Tropical Fruit Salad with Strawberry Basil Vinaigrette hits all the high points for me.

Close up of Tropical Fruit Salad on a bed of arugula on a black serving platter with bottle of dressing blurred in the background.

It’s fresh, tangy, a little sweet, and a little peppery with the addition of arugula. This is the perfect salad for your brunch table, or even for a light lunch. If you haven’t tried the Strawberry Basil Vinaigrette yet, you are seriously missing out.

Tropical Fruit Salad is also perfect for a light dessert. You can even serve fruit salad as a healthy side dish for a cookout. Or, how about a delicious topping for yogurt in the morning? Let’s be real—I’ve been known to simply eat it as a snack throughout the day.

FAQs

How long can I store this salad?

While I have mixed the fruit with the vinaigrette a day in advance, I would not top the arugula with it until just before serving. I do not recommend storing the fruit mixed with the vinaigrette more than overnight. If you want to be able to store the salad a little longer, omit the bananas. They have a tendency to get mushy if stored longer.

What is the best fruit to use for a Tropical Fruit Salad?

I used banana, kiwi, strawberry, pineapple, and blueberry for this salad. But, you can mix and match whatever fruits your family loves and that look at their peak freshness at the market. I like to have a variety of textures and colors to add interest and beauty to the salad. (Note: only use bananas if you’re serving the salad right away.) Grapes, papaya, mango, blackberries, raspberries, watermelon, or honeydew are all fantastic additions to a fruit salad.

Overhead shot of Tropical Fruit Salad on a bed of arugula on a black serving platter atop a wire cooling rack with salad dressing to the side in a glass bottle.

HOW TO MAKE TROPICAL FRUIT SALAD:

Cut the fruit into equal bite sized chunks. Place all the fruit into a large bowl.
To easily cut the basil, stack the leaves on top of one another, and thinly slice. Add the basil to the bowl.
Break apart the goat cheese (reserving a small amount for topping the salad) into small pieces, and add to the fruit bowl.
Drizzle in the dressing, and fold gently to incorporate. Cover, and refrigerate for at least thirty minutes before serving.
When ready to serve, spread the arugula on a shallow serving dish, and top with the fruit salad.

SERVING SUGGESTIONS:

Optional toppings include: shredded coconut, almond slivers, chia seeds, or granola.
My friend Melissa, from Return to the Kitchen, has an amazing Homemade Dark Chocolate Coconut Granola recipe that would be perfect with this Tropical Fruit Salad and Greek yogurt.
Substituting chopped mint for the basil adds a nice brightness to the salad.
For a lighter dressing, simply whisk together honey and lime juice for a delicious, tangy topping.
Pair with a Tropical Sangria for a brunch with all the summer vibes.

Side shot of Tropical Fruit Salad atop a bed of arugula on a black serving platter on top of a wire rack with bottle of dressing blurred in the background.

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RECIPE NOTES:

I love clear glass bottles for storing homemade dressings, marinades, and sauces.

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YOU MIGHT ALSO LIKE THESE SALADS:

Mediterranean Three Bean Salad

Brussels Sprouts Coleslaw

Roasted Beet and Endive Salad

Tropical Fruit Salad with Strawberry Basil Vinaigrette

Yield: 4 servings

Prep Time: 25 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Tropical Fruit Salad with Strawberry Basil Vinaigrette is fresh, tangy, a little sweet, and a little peppery with the addition of arugula. It’s the perfect salad for your brunch table, or even for a light lunch.

Ingredients

4 cups arugula
1 banana, slice into rounds
1 cup strawberries
1 cup pineapple
2 kiwis
1 cup blueberries
4 ounces goat cheese
2 tablespoons basil, thinly sliced
⅔ cup Strawberry Basil Vinaigrette

Instructions

Cut the fruit into equal bite sized chunks. Place all the fruit into a large bowl.
To easily cut the basil, stack the leaves on top of one another, and thinly slice. Add the basil to the bowl.
Break apart the goat cheese (reserving a small amount for topping the salad) into small pieces, and add to the fruit bowl.
Drizzle in the dressing, and fold gently to incorporate. Cover, and refrigerate for at least thirty minutes before serving.
When ready to serve, spread the arugula on a shallow serving dish, and top with the fruit salad.

Notes

Get the recipe for Stawberry Basil Vinaigrette.
Optional toppings include: shredded coconut, almond slivers, chia seeds, or granola.
Substituting chopped mint for the basil adds a nice brightness to the salad.
For a lighter dressing, simply whisk together honey and lime juice for a delicious, tangy topping.
Pair with a Tropical Sangria or a brunch with all the summer vibes.

Nutrition Information

Yield 4 servings Serving Size 1
Amount Per Serving Calories 210Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 13mgSodium 211mgCarbohydrates 30gFiber 5gSugar 19gProtein 8g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.