Fresh Tomato & Grape Yogurt Bowl

In Greek and broader Mediterranean kitchens, thick yogurt often anchors breakfast with olive oil and ripe produce. This bowl layers cherry tomatoes and grapes over Greek yogurt with mint, dill, and honey for a no-cook savory-sweet start.

Serves 2 · 12 min prep

Estimate for one serving

• 340 cal
• 22g protein
• 28g carbs
• 16g fat
• 3.9g fiber

Every recipe here is free to read.

Ingredients

• 2 cups plain Greek yogurt
• 1 cup ripe late-season cherry tomatoes
• 3/4 cup seedless red grapes
• 1/2 English cucumber
• 2 tablespoons fresh mint leaves
• 1 tablespoon fresh dill
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons honey
• 3 tablespoons toasted pine nuts or chopped walnuts
• 1 teaspoon lemon zest
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon za'atar or dried oregano

Instructions

1. 1Spoon the Greek yogurt into two wide shallow bowls and smooth the surface with the back of a spoon to create a flat base.
2. 2Halve the cherry tomatoes and the grapes so their juices can mingle with the yogurt. Thinly slice the cucumber into half-moons.
3. 3Arrange the tomatoes, grapes, and cucumber in loose clusters over the yogurt rather than mixing everything in, so each bite stays distinct.
4. 4Tear or roughly chop the mint and dill. Scatter the herbs evenly over both bowls.
5. 5Drizzle each bowl with olive oil and a thin ribbon of honey. Sprinkle lemon zest, salt, black pepper, and za'atar or oregano across the top.
6. 6Add the toasted nuts for crunch. Taste a small spoonful and adjust salt or honey if the tomatoes are especially acidic or sweet.
7. 7Chill the assembled bowls 5 minutes in the fridge if you want them extra cold, or serve immediately.
8. 8Eat with a spoon, scooping yogurt together with tomato, grape, and herb in each bite for the bright sweet-savory contrast.