Fresh Grape & Tomato Fruit Salad

Along the Mediterranean coast, sweet fruit and ripe tomatoes often share one bowl. This no-cook salad pairs juicy grapes with heirloom tomatoes, lifted by basil, mint, and a honey-lime olive oil drizzle.

Serves 4 · 15 min prep

Estimate for one serving

• 130 cal
• 2g protein
• 28g carbs
• 3g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups red seedless grapes
• 1 1/2 cups yellow cherry tomatoes
• 1 medium ripe heirloom tomato
• 1/4 cup fresh basil leaves
• 2 tbsp fresh mint leaves
• 2 tbsp raw honey
• 2 tbsp fresh lime juice
• 1 tsp extra-virgin olive oil
• 1/4 tsp flaky sea salt
• pinch freshly cracked black pepper
• 2 tbsp toasted pine nuts

Instructions

1. 1Rinse the grapes and cherry tomatoes under cool water and pat completely dry so the dressing clings. Halve the grapes and cherry tomatoes.
2. 2Dice the heirloom tomato into bite-size pieces roughly the same size as the halved grapes, discarding excess watery seeds if needed.
3. 3Whisk the honey, lime juice, olive oil, flaky salt, and a tiny pinch of black pepper in a small bowl until the honey dissolves into a glossy dressing.
4. 4Combine the grapes, cherry tomatoes, and diced heirloom tomato in a wide serving bowl. Pour the dressing over and toss gently so every piece is coated.
5. 5Tear the basil and mint leaves by hand and fold them through the salad just before serving so they stay bright and fragrant.
6. 6Scatter the toasted pine nuts over the top for gentle crunch and nutty contrast against the juicy fruit.
7. 7Chill the salad 10 minutes if you prefer it colder, or serve right away at cool room temperature to highlight peak late-summer produce.
8. 8Taste and finish with an extra grind of pepper or drizzle of honey if the tomatoes are especially tart. Spoon into small bowls as a refreshing light dessert.