Fresh Grape & Herb Fruit Salad

In Mediterranean kitchens, fresh fruit often shares the plate with fragrant herbs and a light olive-oil dressing. This salad pairs juicy grapes with mint, basil, lemon, and honey for a bright finish.

Serves 4 · 15 min prep

Estimate for one serving

• 165 cal
• 2g protein
• 34g carbs
• 4g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups red seedless grapes
• 1 cup green seedless grapes
• 1 large crisp apple (Honeycrisp or Fuji)
• 1/4 cup packed fresh mint leaves
• 2 tbsp fresh basil leaves
• 1 tsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp orange blossom honey or mild honey
• 1 tsp extra-virgin olive oil
• 1/4 cup toasted sliced almonds
• 1/8 tsp pinch of flaky sea salt
• optional pinch cracked black pepper

Instructions

1. 1Rinse and thoroughly dry the grapes, then halve them so they release a little juice and are easier to eat.
2. 2Core the apple and cut it into thin matchsticks or small dice; toss immediately with a splash of the lemon juice to prevent browning.
3. 3Stack the mint and basil leaves, roll them tightly, and slice into very thin ribbons (chiffonade) so the herbs perfume every bite without large pieces.
4. 4In a small jar or bowl whisk together the remaining lemon juice, lemon zest, honey, olive oil, and flaky salt until the dressing looks emulsified and glossy.
5. 5Combine the halved grapes, apple, and herb ribbons in a wide serving bowl.
6. 6Pour the honey-lemon dressing over the fruit and toss gently but thoroughly so every piece is lightly coated.
7. 7Let the salad sit at room temperature for 10 minutes so the grapes soften slightly and the flavors marry.
8. 8Just before serving fold in the toasted almonds for crunch and add a tiny grind of black pepper if you like a savory edge.
9. 9Taste and adjust with an extra squeeze of lemon or drizzle of honey if needed.
10. 10Spoon into chilled bowls or glasses and serve immediately as a light, refreshing finish to any meal.