Mediterranean Citrus & Stone Fruit Salad with Honey-Lemon Yogurt
This vibrant Mediterranean fruit dish balances juicy seasonal fruits with creamy Greek yogurt, toasted nuts, and a light honey-lemon drizzle. It’s refreshing, antioxidant-rich, and perfect as a light meal, elegant starter, or dessert without guilt. Inspired by coastal Greek and Southern Italian flavors.
Prep Time
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2–3
Ingredients
Fruits (choose fresh & seasonal)
1 orange or blood orange, peeled & sliced
1 peach or nectarine, sliced
½ cup grapes (green or red), halved
½ cup pomegranate seeds
Optional: figs or strawberries
Yogurt Base
¾ cup Greek yogurt (plain, full-fat or low-fat)
1 tbsp honey
1 tsp lemon zest
1 tsp lemon juice
Crunch & Finish
2 tbsp toasted pistachios or almonds
1 tsp olive oil (yes—Mediterranean style!)
Fresh mint leaves
Instructions
1. Prepare the Yogurt
Whisk Greek yogurt with honey, lemon zest, and lemon juice until smooth.
2. Assemble the Fruit
Arrange all fruits gently in a wide bowl or platter.
3. Finish the Dish
Spoon yogurt over or serve on the side.
Drizzle lightly with olive oil.
Sprinkle toasted nuts and mint leaves.
Chef Notes & Tips
Olive oil + fruit is authentic Mediterranean—use high-quality extra virgin.
Blood oranges or figs elevate this dish instantly.
Chill fruits slightly for best flavor.
Add a pinch of sea salt to make flavors pop (secret trick).
Frequently Asked Questions
Is this a dessert or a meal?
Both. Add extra yogurt and nuts for a filling meal.
Can I make it vegan?
Yes—use coconut or almond yogurt + maple syrup.
Is it good for skin & digestion?
Absolutely—rich in antioxidants, probiotics, and fiber.
Nutritional Information
Calories: 280 kcal
Protein: 11 g
Carbohydrates: 34 g
Fat: 10 g
Fiber: 6 g