As summer bursts forth, bringing with it both vibrant energy and rising temperatures, there’s no better way to celebrate the season than with a dish that combines fresh flavors with eye-catching charm. Enter the nasturtium salad: a quick, bright blend of peppery notes with sweet and tangy accents. It’s an effortless way to make your warm-weather meals truly memorable.
This lovely salad centers on nasturtium leaves and flowers, known for their distinct, peppery zing, teamed with arugula for an extra kick. The magic? Sweet strawberries (maybe from your recent Balsam Farms visit in Amagansett) balance the peppery greens perfectly. A quick vinaigrette adds zest, and a sprinkle of sesame seeds brings a satisfying nutty richness.
We’re still in peak strawberry season. Head to Balsam Farms’ stand, located at 293 Town Lane in Amagansett, to grab yours. (Photos by Doug Young)
For those of you growing nasturtium in your kitchen garden, pick smaller nasturtium leaves for the mildest flavor. To keep those beautiful flowers vibrant, just rinse and air-dry them the night before, then pop them loosely in the fridge. Add them before serving to keep them pretty and prevent a soggy salad. Beyond its delightful taste, nasturtium also packs vitamin C and antioxidants for eye and skin health. Got a bounty of strawberries from the recent North and South fork festivals? If you don’t have a huller, try this simple trick: push a metal or plastic thermos straw through the berry’s base to remove the hull and leaves effortlessly.
And while this nasturtium salad celebrates wild edibles, remember that the flowers are not just for eating — they make stunning garnishes for drinks or desserts, adding a touch of seasonal whimsy.
Use a metal straw to easily hull your strawberries and be sure to pick smaller nasturtium leaves for a milder flavor. (Photos by Doug Young)
Finish the dish with some mint and feta crumbles (for extra points), serve with a chilled rosé and some grilled naan bread, and you’ve got the makings for a picture perfect “what I ate for dinner” post.
Nasturtium and strawberry salad
Ingredients
- 3 oz arugula
- 1 large handful nasturtium flowers, plus leaves (roughly chopped leaves, if desired)
- 1 cup strawberries, cored and sliced
- 1/8 cup sesame seeds
- a few mint leaves, chopped
- crumbled feta cheese (if desired)
For the vinaigrette
- 1/8 cup olive oil
- 1/8 cup apple cider vinegar
- 1 tbsp honey or agave syrup
- 1/4 tsp salt
Directions
- Combine all salad ingredients in a bowl.
- In a separate bowl, whisk together all vinaigrette ingredients.
- Pour the dressing over the salad and toss very gently to coat.
- Garnish with chopped mint and crumbled feta, if desired. Serve immediately with warm naan.
