Edible Flower & Heirloom Tomato Salad with Lemon-Herb Dressing

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

A vibrant, garden-fresh salad featuring edible flowers and locally sourced heirloom tomatoes, dressed in a bright lemon-herb vinaigrette that celebrates seasonal produce. This mediterranean-inspired salads ready in about 15 minutes blends loosely packed baby arugula, extra-virgin olive oil, fresh lemon juice 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 210 calories and feeds 2, 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, diced into 1/2-inch cubes heirloom tomatoes
• 1/4 cup, including nasturtiums and borage mixed edible flowers
• 3 cups, loosely packed baby arugula
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp, finely chopped fresh mint
• 1 tsp, minced fresh chives
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: In a large bowl, whisk together 3 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tbsp finely chopped mint, 1 tsp minced chives, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper until emulsified.
2. Step 2: Add 3 cups loosely packed baby arugula to the bowl and toss gently until evenly coated with dressing, then set aside.
3. Step 3: Arrange 2 cups diced heirloom tomatoes in a single layer on top of the dressed arugula, then scatter 1/4 cup mixed edible flowers (nasturtiums and borage) over the tomatoes until the salad is visually vibrant and fragrant.