Grape & Tomato Picnic Salad

Sunny Mediterranean picnics inspired this bright bowl, where sweet seedless grapes meet juicy cherry tomatoes. Crisp cucumber, feta, and fresh basil-mint leaves finish it with a light lemon-honey drizzle.

Serves 4 · 20 min prep

Estimate for one serving

• 245 cal
• 6g protein
• 22g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2 cups seedless red grapes
• 2 cups cherry tomatoes
• 1 medium English cucumber
• 4 oz feta cheese
• 1/2 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/4 small red onion
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts

Instructions

1. 1Rinse the grapes and cherry tomatoes under cool water, then pat them completely dry with a clean kitchen towel so the dressing clings well.
2. 2Halve the grapes and cherry tomatoes and place them in a large mixing bowl.
3. 3Dice the cucumber into bite-size cubes and thinly slice the red onion; add both to the bowl with the fruit.
4. 4In a small jar or bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until the dressing looks glossy and emulsified.
5. 5Pour the dressing over the grapes, tomatoes, cucumber, and onion. Toss gently with a large spoon so every piece is lightly coated without crushing the tomatoes.
6. 6Crumble the feta over the salad in uneven chunks for creamy pockets in every bite.
7. 7Tear the basil and mint leaves by hand and scatter them across the top so the herbs stay bright and fragrant.
8. 8Sprinkle the toasted pine nuts over everything for crunch.
9. 9Taste and adjust salt or lemon if needed, then let the salad sit at room temperature for 10 minutes so the flavors mingle.
10. 10Transfer to a wide shallow platter or pack into a lidded container for a picnic; serve chilled or cool within 2 hours of assembling.