Serves: 1  

Time: 10 minutes 

Photo from


1 cup cherry tomatoes, sliced in half lengthwise 

1 cup nasturtium blossoms 

½ cup fresh basil leaves, roughly chopped 

¼ cup fresh mint leaves, roughly chopped  

½ cup chopped Medjool dates (about 6 whole) 

¼ cup shelled roasted and salted pistachios  

3-ounces chevre, crumbled 

2 teaspoons Champagne vinegar 

1 tablespoon olive oil 

1 teaspoon honey (or more to taste) 

Salt and pepper, to taste 


Combine the tomatoes, nasturtium blossoms, basil, mint, dates, and pistachios in a medium bowl. In a small jar, whisk together the vinegar, olive oil, honey, salt, and pepper. Toss the salad with the vinaigrette and garnish with goat cheese and freshly ground black pepper. 

Recipe adapted from Simple Bites