You know I love eating flowers from my garden (they have to be organic), impatiens have a mild rucola flavour and are perfect for salads. The red ones are the best, I think.
Pick the flowers and then place in cold water to rinse.
Put them on a tea towel to dry, then mix with extra virgin olive oil and salt to make a dressing. Leave a few for decoration.
Assemble your tomato, mozzarella and basil for a nice Caprese salad then drizzle with the dressing.
Have a great week!
Photos and Recipes by Alessandra Zecchini ©