Fresh-picked tomatoes, slices of dates and a handful of pistachios. The sweet and salty additions pair well with the spicy nasturtium and add a contrasting textures to the salad.
Course Salads
Cuisine Mediterranean
Essential Ingredient Tomato
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 2people
Calories 362kcal
Author Aimee
Ingredients
1teaspoonwhite balsamic vinegar
1/4teaspoonorange blossom water
2pinchessea salt
1Tablespoonolive oil
2cupsnasturtium leaves and flowersloosely packed
1/2cupfresh basil leaves
1cupcherry tomatoes
6Medjool datespitted
2Tablespoonsshelled pistachios
Instructions
In a small bowl, whisk together vinegar, orange blossom water, a pinch of sea salt and the olive oil.
Wash and dry nasturtiums, basil and tomatoes. Remove the stems from both the leaves and the flowers.
Slice tomatoes into 1/4 inch rounds. Arrange on two plates with the greens and flowers.
Slice dates and add to the top of the salad. Sprinkle with pistachios.
Drizzle the vinaigrette over the two salads. Sprinkle with a little sea salt and serve at once.