Basil and Edible Flower Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant spring salad featuring fresh herbs and edible flowers, tossed in a bright lemon dressing and topped with creamy goat cheese. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs mixed salad greens, thinly sliced fresh basil leaves, (pansies or nasturtiums) edible flowers into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 305 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 2 Mediterranean cuisine 305 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until fully emulsified and slightly thickened.
  2. Step 2: In a large mixing bowl, combine 2 cups mixed salad greens, 1/4 cup thinly sliced fresh basil leaves, and 1/4 cup edible flowers, then pour the dressing over and gently toss until all ingredients are evenly coated and the greens are lightly glistening.
  3. Step 3: Divide the dressed salad between two plates and sprinkle 1/2 cup crumbled goat cheese evenly over each portion before serving.

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Frequently asked questions

How long does Basil and Edible Flower Salad with Lemon Vinaigrette take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Basil and Edible Flower Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed salad greens from drying out.

Can I substitute ingredients in Basil and Edible Flower Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Basil and Edible Flower Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Basil and Edible Flower Salad with Lemon Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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