Nasturtium Salad with Heirloom Tomatoes and Honey Mustard Dressing
There’s only a few days of summer left but my garden still does not seem to know it yet… Before my family woke up this morning I was out watering the plants, trimming flowers and harvesting anything that will fit into my garden basket and bucket. My bounty this morning was a bucketful of heirloom tomatoes, fresh basil, chives, parsley, and nasturtiums. Even before my first cup of coffee I was thinking about making a salad…
Orange nasturtium blossom. Nasturtiums are edible flowers that have a wonderful peppery flavor. You can even eat the leaves too!
Nasturtium leaf. The leaves are circular shaped with the stalk near the center of the leaf. Some of my nasturtium leaves are green, some are variegated. I grow my nasturtiums from seed in the spring and plant them where ever I can fit them in my garden. Some are tucked under tomato plants and some are in pots. They are easy to grow and add lovely color to your yard and garden. Not to mention they taste great in salads!
Fresh picked heirloom tomatoes. Green Zebras, Caspian Pinks, Indigo Rose, Sweet 100’s, Chocolate Cherries, Medford Ace, and Yellow Pears. I walked away with a gallon size bucket filled to the top… I’m going to roast some of the larger ones later for a delicious roasted tomato sauce.
My Nasturtium and Heirloom Tomato Salad is made with fresh picked nasturtiums, basil, chives, curled parsley, crunchy green leaf lettuce and a variety of heirloom tomatoes. I then drizzle the salad with a tangy homemade honey mustard dressing. It’s flavorful, fresh and delicious. Enjoy! Tessa
- 4 cups green leaf lettuce (washed and torn into bite sized pieces)
- handful of nasturtium blossoms
- handful of nasturtium leaves (pick the smaller ones)
- handful of basil leaves
- handful of curled parsley (coarsely chopped)
- a few stems of chives (coarsely chopped)
- 1 cup or 2 of small heirloom tomatoes
- honey mustard dressing to taste (see recipe below)
Assemble all of your ingredients on 4 salad plates. Drizzle with honey mustard dressing.
Honey Mustard Dressing
Whisk together in a small bowl the following ingredients. Refrigerate immediately. Keeps for about a week. Makes about a cup.
- 1/2 cup light mayonnaise
- 5 Tbs honey
- 4 Tbs stone ground mustard
- 2 Tbs prepared yellow mustard
- 2 Tbs white balsamic vinegar