Tomato and Nasturtium Salad with Dates, Chevre, and Pistachios – Dickinson School Natural Farm

Serves: 1  

Time: 10 minutes 

Photograph from https://simplebites.web/nasturtium-and-tomato-salad-with-herbs/


1 cup cherry tomatoes, sliced in half lengthwise 

1 cup nasturtium blossoms 

½ cup contemporary basil leaves, roughly chopped 

¼ cup contemporary mint leaves, roughly chopped  

½ cup chopped Medjool dates (about 6 complete) 

¼ cup shelled roasted and salted pistachios  

3-ounces chevre, crumbled 

2 teaspoons Champagne vinegar 

1 tablespoon olive oil 

1 teaspoon honey (or extra to style) 

Salt and pepper, to style 


Mix the tomatoes, nasturtium blossoms, basil, mint, dates, and pistachios in a medium bowl. In a small jar, whisk collectively the vinegar, olive oil, honey, salt, and pepper. Toss the salad with the French dressing and garnish with goat cheese and freshly floor black pepper. 

Recipe tailored from Easy Bites 



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