Lavender-Infused Tomato & Edible Flower Salad

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A fragrant spring salad featuring sun-ripened tomatoes, delicate edible flowers, and a light lavender vinaigrette. This French salad recipe, ready in about 15 minutes, pairs heirloom tomatoes, baby arugula, and edible pansies 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 210 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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 heirloom tomatoes, quartered
• 3 cups baby arugula
• 1/4 cup edible pansies
• 2 tbsp edible nasturtiums, leaves and petals
• 1 tsp fresh lavender buds, finely chopped
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/4 tsp sea salt
• pinch freshly ground black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/4 tsp sea salt, and 1 tsp chopped lavender until emulsified.
2. Step 2: Place arugula in a large bowl, add 2 cups quartered tomatoes, 1/4 cup pansies, and 2 tbsp nasturtiums.
3. Step 3: Drizzle 2 tbsp of the dressing over salad, toss gently until evenly coated, then add remaining dressing to taste.
4. Step 4: Season with a pinch of black pepper, toss once more, and serve immediately to prevent wilting.