Vibrant Edible Flower Salad
Tender greens and crisp vegetables crowned with a scatter of edible flowers — a simple salad turned into something quietly magical, and a celebration of spring on a plate.
Prep Time 15 minutes mins
Total Time 15 minutes mins
- 4 cups mixed salad greens (arugula, spinach, and lettuce)
- 1 cup edible flowers (such as nasturtiums, pansies, or violets)
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Prepare the Salad Base: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
Add the Flowers: Gently toss in the edible flowers, being careful not to bruise them.
Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
Dress the Salad: Drizzle the dressing over the salad and toss gently to combine. If desired, sprinkle crumbled feta cheese on top.
Serve: Plate the salad immediately, showcasing the vibrant colors and textures. Enjoy this beautiful and refreshing dish!