Tomato Nasturtium Salad with Dates and Pistachios

Fresh-picked tomatoes, slices of dates and a handful of pistachios. The sweet and salty additions pair well with the spicy nasturtium and add a contrasting textures to the salad.
Course Salads
Cuisine Mediterranean
Essential Ingredient Tomato
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Calories 362kcal
Author Aimee


  • 1 teaspoon white balsamic vinegar
  • 1/4 teaspoon orange blossom water
  • 2 pinches sea salt
  • 1 Tablespoon olive oil
  • 2 cups nasturtium leaves and flowers loosely packed
  • 1/2 cup fresh basil leaves
  • 1 cup cherry tomatoes
  • 6 Medjool dates pitted
  • 2 Tablespoons shelled pistachios


  • In a small bowl, whisk together vinegar, orange blossom water, a pinch of sea salt and the olive oil.
  • Wash and dry nasturtiums, basil and tomatoes. Remove the stems from both the leaves and the flowers.
  • Slice tomatoes into 1/4 inch rounds. Arrange on two plates with the greens and flowers.
  • Slice dates and add to the top of the salad. Sprinkle with pistachios.
  • Drizzle the vinaigrette over the two salads. Sprinkle with a little sea salt and serve at once.


Calories: 362kcal | Carbohydrates: 61g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 830mg | Fiber: 6g | Sugar: 51g | Vitamin A: 825IU | Vitamin C: 18.5mg | Calcium: 81mg | Iron: 1.9mg