Yields Makes 8 servings
AuthorNoël Richardson, Vancouver Island, British Columbia,
Notes: Up to 1 hour ahead, assemble salad. Add dressing when serving. Buy nasturtium flowers and leaves, grown for eating, in the produce section. Or, if you grow nasturtiums without chemicals or pesticides in your own garden, you can pick and use them.

How to Make It

Step 1
1

Slice cucumber and tomatoes into 1/4-inch-thick rounds.

Step 2
2

Line a platter with nasturtium leaves. Arrange sliced tomatoes and cucumbers on leaves.

Step 3
3

Drizzle salad with vinaigrette. Garnish with dill and nasturtium sprigs or flowers. Add salt and pepper to taste.

Ingredients

 1/2 pound English or lemon cucumber, rinsed
 6 firm-ripe tomatoes (1/2 lb. total), rinsed and cored
  Tender nasturtium or romaine lettuce leaves, rinsed and drained
  Dill sprigs (optional), rinsed
 8 nasturtium sprigs and flowers, or watercress sprigs, rinsed and drained
  Salt and pepper

Directions

Step 1
1

Slice cucumber and tomatoes into 1/4-inch-thick rounds.

Step 2
2

Line a platter with nasturtium leaves. Arrange sliced tomatoes and cucumbers on leaves.

Step 3
3

Drizzle salad with vinaigrette. Garnish with dill and nasturtium sprigs or flowers. Add salt and pepper to taste.

Tomato Cucumber Salad