Zucchini Blossom Salad

This salad offers an irresistible riot of colors, textures and flavors. Of course you could just toss the blossoms in with the greens, but I prefer to showcase them by arranging them on top of the salad before serving.


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4 cups mixed greens salad mix
1 cup red cabbage, chopped
1 small carrot, grated
1/2 small red onion, sliced thinly
4 small red tomatoes, quartered
8–10 zucchini blossoms
2 1/2 teaspoons good quality balsamic vinegar*
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
*Lower quality vinegar is too acidic, and will overpower the salad.
  1. Combine the greens, cabbage, carrot, onion, and tomatoes together in a spacious bowl and toss.
  2. Combine the balsamic vinegar, salt, and pepper in a spacious bowl and slowly whisk in the olive oil, forming an emulsion. For detailed instructions read, " How to Make an Emulsion".
  3. Dress the salad with the oil and vinegar, tossing gently to coat.
  4. Arrange the blossoms over the salad and serve.
Preparation Time: 
10+ minutes.