Ingredients
Units
Scale
- 4 cups washed and dried lettuce, torn into bite-size pieces
- 4 to 6 fresh, correctly identified nasturtium flowers
- 4 to 6 small tender nasturtium leaves, or fewer to taste
- 1 cup ripe tomatoes, chopped, or halved cherry tomatoes
- 1/3 cup crumbled feta cheese
- 1 tablespoon drained capers
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- Freshly ground black pepper, to taste
Instructions
- Wash and dry the lettuce and tomatoes. Put the lettuce in a wide salad bowl or divide it between two plates.
- Inspect the nasturtium flowers and leaves for insects and damage. Rinse briefly if needed, dry thoroughly and remove the stems.
- Taste a small piece of a leaf. Tear or thinly slice the leaves and scatter a modest amount over the lettuce. You can add more later if you like the peppery flavor.
- Add the tomatoes, feta and drained capers.
- Whisk the olive oil and lemon juice together, then drizzle lightly over the salad. Add black pepper to taste. The capers and feta are already salty, so taste before adding extra salt.
- Arrange the nasturtium flowers on top just before serving so they remain fresh and visible.
Equipment
Notes
Use only positively identified edible nasturtiums grown without unsuitable treatments. Start with fewer leaves for a milder salad. Serve immediately; store washed greens and toppings separately and add dressing and flowers just before serving. Feta and capers are salty, so taste before adding salt.
- Prep Time: 15
Nutrition
- Serving Size: 1 side salad
