squash blossom salad with sweet tomatoes

This is a bright, summery salad that can easily be modified by whatever you find fresh in your garden or at the farmers’ market. When assembling the salad, use a variety of colors and textures for the most interest and flavor. Yellow tomatoes are a bit sweeter than red ones, making them a nice pairing for the slight bitterness of the frisée. Beautiful edible flowers really turn this into a summer showstopper, but substitute with whatever you can find to make it colorful.

Shallot Vinaigrette
1/2 medium shallot, minced
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
2-3 tablespoons extra virgin olive oil

4 squash blossoms
2 large heads frisée (or your favorite mixed greens), washed and dried
1 12-ounce container yellow tomatoes, cut in half
2-4 radishes, washed, dried, and thinly sliced into rounds
1 small zucchini, thinly sliced into rounds, optional
1 bunch micro greens and/or edible flowers, optional
4 ounces crumbled goat cheese, optional

  1. Make vinaigrette. In a medium bowl, combine shallot, mustard, and vinegar. Season with salt and pepper. Slowly whisk in olive oil to emulsify. Taste for seasonings and adjust if desired. Set aside.
  2. Meanwhile, prepare squash blossoms. Remove and discard stems and any small leaves at base. Remove stamen from inside of each flower and discard. Roughly chop blossoms.
  3. Cut off and discard core ends of frisée. Cut frisée into bite-sized pieces and add to a large bowl. Add tomatoes, radishes, zucchini, micro greens and/or edible flowers (if using). Slowly pour in enough vinaigrette to lightly coat and gently toss everything together. Transfer to a large serving bowl and top with goat cheese (if using) and serve.

Serves 4.

cook’s note: Adjust the flavor of the vinaigrette to your own preference. For something a bit sweeter, add 1 tablespoon honey (before whisking in the olive oil).