John Myers
Summer Salad with Edible Flowers & Dressing
The perfect summer salad with edible flowers & dressing recipe with a picture and simple step-by-step instructions.
For the dressing:
- 1 Cucumber, fresh
- 9 Cocktail tomatoes
- 9 Black olives
- 15 Edible flowers
- 3 tbsp Mazzetti Condimento Bianco
- 3 tbsp Sea salt from the mill
- 1 tsp Sugar
- 1 tsp Thyme, freeze-dried to preserve the aroma
- 1 tsp Rosemary, freeze-dried to preserve the aroma
- 1 tsp Marjoram, freeze-dried to protect the aroma
- 1 tsp Oregano, freeze-dried to preserve the aroma
- 6 tbsp Rapeseed oil, odorless and tasteless
- Put the Mazzetti Condimento Bianco, salt, sugar, thyme, rosemary, marjoram and oregano in a bowl. Mix with a whisk until the salt and sugar are dissolved. Add the rapeseed oil spoon by spoon and stir quickly. Let the dressing stand in the refrigerator, so it takes on the full aroma of the herbs and spices.
- Drain the feta and cut into strips. Rinse the tomatoes. Wash / dry cucumber and cut into thin slices. Cut the olives into fine rings.
- Arrange the vegetables prepared in this way with the flowers decoratively on three plates. Pour the dressing into a sauce boat and serve separately.
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