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-inspired salad recipe, ready in about 15 minutes, pairs heirloom tomatoes, baby arugula, 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 "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, quartered heirloom tomatoes
• 3 cups baby arugula
• 1/4 cup edible pansies
• 2 tbsp, leaves and petals edible nasturtiums
• 1 tsp, finely chopped fresh lavender buds
• 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.