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Home / Recipes / Small Meals / Fruit Salad / Greek Yogurt Berry Fruit Salad

Greek Yogurt Berry Fruit Salad

15 minutes mins
| Leave a Comment |
5 from 5 votes
Jump to Recipe 05/27/20 | Updated: 01/16/24 | by Nora
photo collage of berry fruit salad

Yeah, I know that fruit salads are the epitome of basic-ness. But what can I say? Sometimes I need a really good triple berry fruit salad for some summer feel good vibes, and I’m zero percent sorry about it.

berry salad close up

After I made my Greek Yogurt Fruit Salad and my Berry Cheesecake Fruit Salad… I thought my Greek Yogurt Fruit Salad Dressing would be awesome on just berries and banana, too.

I tried, and yes: It is every bit as amazing as I hoped it would be. And also, it’s red white and blue. So, perfect for a 4th of July party!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for berry salad
Ingredients for berry salad: Raspberries, blueberries, strawberries, lemon juice, Greek yogurt and honey.

Ingredient notes

  • An earlier version of this recipe included vanilla extract in the dressing. I have since removed this, because I don’t feel comfortable feeding my young toddler uncooked vanilla extract (due to its alcohol content). If you choose to included it, I used to do 1-2 teaspoons.
  • I also had sliced bananas in the recipe previously – I simply forgot to use it when I updated these photos! You can add 2 sliced bananas if you want. The salad is delicious either way.
  • I always use plain Greek Yogurt, but you can use vanilla if you like. Just note that it won’t be red/white/blue with vanilla Greek Yogurt if you’re making this for Memorial Day or the 4th.
  • Lemon juice from a bottle is perfectly fine to use instead of fresh.

Step by step photos

steps to make berry salad
Steps to make a berry salad: 1) Prepare berries, then 2) combine dressing ingredients until 3) creamy. 4) Pour over berries and serve.

Recipe tips

  • Don’t mix the dressing and fruit in advance. The berries get mushy and the banana browns, and the whole thing just gets super watery. Add the dressing right before serving. Don’t come complaining to me if you don’t listen ?
  • Be careful when tossing. Try not to smash up the banana too much, and try not to smash the berries or they’ll turn the white dressing all pink and purple. Also very pretty, but also not red white blue anymore ??‍♀️
  • Don’t plan on leftovers. As I said, it doesn’t keep that well. Accidental leftovers will be perfectly fine to eat, but don’t plan on making so much that you’ll have leftovers on purpose.
pouring dressing over berries

Watch the recipe video

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  • overhead view of fresh fruit salad in glass bowl with wooden spoon
    Classic Fresh Fruit Salad

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Printable Recipe Card
Save Recipe Saved!

Greek Yogurt Berry Fruit Salad

This berry salad in a cream Greek yogurt dressing is the perfect summer side dish or dessert. With its red white and blue colors, it's awesome for 4th of July parties, too!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 5 votes
Print Add Review

Recipe details

Prep 15 minutes mins
Total 15 minutes mins
Servings 6 servings
Difficulty Easy

Ingredients
 

For the dressing

  • 1 ½ cups Greek yogurt
  • 1 lemon juice only
  • 3 tablespoons clear honey

For the fruit

  • 1 pound fresh strawberries washed, hulled and sliced
  • 8 ounces fresh blueberries rinsed and carefully patted dry
  • 8 ounces fresh raspberries rinsed and carefully patted dry

Instructions
 

  • Prep the fruit:
    Place all washed and prepared berries in a salad bowl.
  • Make the dressing:
    Whisk all ingredients for the dressing together and pour over the fruit. Carefully stir and serve immediately.

Notes

Ingredient notes

  • An earlier version of this recipe included vanilla extract in the dressing. I have since removed this, because I don’t feel comfortable feeding my young toddler uncooked vanilla extract (due to its alcohol content). If you choose to included it, I used to do 1-2 teaspoons.
  • I also had sliced bananas in the recipe previously – I simply forgot to use it when I updated these photos! You can add 2 sliced bananas if you want. The salad is delicious either way.
  • I always use plain Greek Yogurt, but you can use vanilla if you like. Just note that it won’t be red/white/blue with vanilla Greek Yogurt if you’re making this for Memorial Day or the 4th.
  • Lemon juice from a bottle is perfectly fine to use instead of fresh.

Recipe tips

  • Don’t mix the dressing and fruit in advance. The berries get mushy and the banana browns, and the whole thing just gets super watery. Add the dressing right before serving. Don’t come complaining to me if you don’t listen ?
  • Be careful when tossing. Try not to smash up the banana too much, and try not to smash the berries or they’ll turn the white dressing all pink and purple. Also very pretty, but also not red white blue anymore ??‍♀️
  • Don’t plan on leftovers. As I said, it doesn’t keep that well. Accidental leftovers will be perfectly fine to eat, but don’t plan on making so much that you’ll have leftovers on purpose.

Nutrition

Serving: 1servingCalories: 141kcalCarbohydrates: 27gProtein: 7gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 25mgPotassium: 202mgFiber: 5gSugar: 20gVitamin A: 75IUVitamin C: 60mgCalcium: 90mgIron: 1mg
Nutrition is an estimate.

More recipe information

Suitable for: Gluten Free, Vegetarian
Course: Dessert
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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