Botanical Garden Herb & Heirloom Tomato Salad

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant spring salad featuring heirloom tomatoes, edible flowers, and a light citrus vinaigrette inspired by award-winning gardens. This Mediterranean-inspired salad recipe, ready in about 20 minutes, pairs heirloom tomatoes, baby spinach, radishes 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 180 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.

Ingredients

• 2 cups, chopped heirloom tomatoes
• 3 cups baby spinach
• 1/2 cup, thinly sliced radishes
• 2 tbsp edible flowers (nasturtiums or pansies)
• 1/4 cup, finely chopped fresh basil
• 2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp sea salt

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Instructions

1. Step 1: In a small bowl, whisk 2 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, and 1/4 tsp sea salt until emulsified.
2. Step 2: In a large bowl, combine 3 cups baby spinach, 2 cups chopped heirloom tomatoes, and 1/2 cup thinly sliced radishes. Toss gently with 2/3 of the dressing until leaves are lightly coated.
3. Step 3: Arrange salad on plates, top with 1/4 cup finely chopped fresh basil, 2 tbsp edible flowers, and remaining dressing drizzled over the center.
4. Step 4: Serve immediately while greens are crisp and vibrant.