Edible Flower & Cherry Tomato Salad with Lemon-Herb Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A refreshing garden salad featuring Denver-grown cherry tomatoes, edible flowers, and a bright lemon-thyme vinaigrette. This american-inspired salads ready in about 15 minutes blends halved cherry tomatoes, baby spinach, edible nasturtium flowers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 165 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, halved cherry tomatoes
• 4 cups baby spinach
• 1/4 cup edible nasturtium flowers
• 1/4 cup edible pansies
• 1, zest and juice lemon
• 2 tbsp, chopped fresh thyme
• 3 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: In a small bowl, whisk together 1 lemon zest, 2 tbsp lemon juice, 2 tbsp chopped fresh thyme, 3 tbsp extra-virgin olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper until emulsified.
2. Step 2: In a large bowl, combine 2 cups halved cherry tomatoes, 4 cups baby spinach, 1/4 cup edible nasturtium flowers, and 1/4 cup edible pansies. Pour 2/3 of the dressing over the salad and toss gently to coat all ingredients.
3. Step 3: Divide salad between plates, drizzle with remaining dressing, and garnish with additional edible flowers. Serve immediately while greens are crisp.