Denver Garden-Raised Tomato & Rosemary Salad with Edible Flowers
A vibrant salad showcasing heirloom tomatoes from Denver's local gardens, elevated with fresh rosemary and edible blossoms for a garden-to-table experience. This mediterranean-inspired salads ready in about 15 minutes pairs cherry tomatoes, fresh rosemary, extra-virgin olive oil 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 150 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 cherry tomatoes
- 1 tbsp fresh rosemary
- 10 petals edible flowers (nasturtiums or pansies)
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: Gently rinse 2 cups cherry tomatoes under cold water and pat dry with a clean kitchen towel.
- Step 2: Finely chop 1 tbsp fresh rosemary leaves, discarding tough stems, and place in a small bowl.
- Step 3: Whisk together 2 tbsp extra-virgin olive oil, 1 tbsp balsamic vinegar, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper until emulsified and slightly thickened.
- Step 4: Arrange cherry tomatoes on a serving plate, drizzle with the vinaigrette, and gently toss to coat.
- Step 5: Scatter 10 edible flower petals over the top and sprinkle with remaining rosemary, ensuring every bite has garden-fresh flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Denver Garden-Raised Tomato & Rosemary Salad with Edible Flowers 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 Denver Garden-Raised Tomato & Rosemary Salad with Edible Flowers?
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 cherry tomatoes from drying out.
Can I substitute ingredients in Denver Garden-Raised Tomato & Rosemary Salad with Edible Flowers?
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 Denver Garden-Raised Tomato & Rosemary Salad with Edible Flowers 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.
What goes well with Denver Garden-Raised Tomato & Rosemary Salad with Edible Flowers?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
