Heirloom Tomato & Edible Flower Salad with Lemon Thyme Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant spring salad showcasing Denver's prized heirloom tomatoes, adorned with garden-fresh edible flowers and a bright herb vinaigrette. This mediterranean-inspired salads ready in about 15 minutes pairs quartered heirloom tomatoes, loosely packed nasturtium flowers, loosely packed borage 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 180 calories and feeds 4, 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

• 3 cups, quartered heirloom tomatoes
• 2 tbsp, loosely packed nasturtium flowers
• 1 tbsp, loosely packed borage flowers
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp, finely chopped fresh thyme leaves
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp chopped thyme, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified.
2. Step 2: Arrange 3 cups quartered heirloom tomatoes in a single layer on a chilled plate.
3. Step 3: Gently place 2 tbsp nasturtium flowers and 1 tbsp borage flowers atop the tomatoes.
4. Step 4: Drizzle the lemon thyme vinaigrette evenly over the salad, ensuring every tomato slice is coated.
5. Step 5: Let sit for 5 minutes to allow flavors to meld before serving, with the flowers releasing their subtle peppery notes.