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.
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
- 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.
- 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.
- 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.
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).