Description
A whimsical, delicate salad that makes the most out of the extra blossoms from your squash plant.
Ingredients
Scale
For the Garlic Thyme Dressing
- 1/4 cup olive oil
- 3–4 sprigs thyme
- 1 pinch chili flakes (optional)
- zest of 1 lemon
- 1 clove of garlic, finely grated
- 2 pinches kosher salt
- juice of 1/2 lemon
For the Salad
- 10 squash blossoms
- 1 large handful halved cherry or currant tomatoes (~1/2 cup)
- 3 tablespoons finely chopped parsley
- 1/8 teaspoon finely ground pepper
- 1/2 cup whole milk ricotta
- 1/4 cup torn basil (I used purple basil)
- 1 1/2 tablespoons thyme garlic dressing (see above)
- pinch salt (optional)
Instructions
For the Garlic Thyme Dressing
- Add the olive oil, thyme sprigs, and chili flakes to a small saucepan over medium heat.
- When you start to see tiny bubbles emerge on the thyme leaves, remove from heat and place in a small bowl. Remove the large stems from the thyme and return the leaves to the oil. Add the lemon zest, garlic, and 2 pinches salt. Let the mixture steep for 20-30 minutes or until the flavors have developed.
- Strain the oil and add the lemon juice. The mixture will separate, so be sure to shake/stir it before adding to the salad.
For the Salad
- Arrange the squash blossoms and tomatoes on a large plate.
- Add the parsley and black pepper to the ricotta and stir until blended. Add dollops of the ricotta mixture around the blossoms. Sprinkle with the basil leaves.
- Finally, drizzle the thyme garlic oil evenly over the blossoms and throw on a pinch of salt.
- Serve and eat immediately.
Notes
Recipe adapted from Martha Stewart.
Keywords: salad, squash blossom salad, vegetables, healthy recipes, vegetarian, healthy, gardening, Seminole pumpkin, squash blossom, tomatoes