Three Lily Farm Blog

Forest and Farm to Table

Fiddlehead + Tomato Salad

This simple side dish merges the flavors of the Mediterranean with one of my favorite spring vegetables, the fiddlehead fern. Having guests over, I felt this would be the perfect side to accompany my yearly tradition of making nettle falafels. Along with cucumber raita, this combined for a glorious spring dinner, shared with loved ones under a clear spring sky.

The season for fiddleheads is short, so you have to act fast to make use of this nutrient rich wild food. This dish pairs well with roasted fish, wild rice, or marinated + grilled poultry. Artichoke hearts would make a fine substitution once the season has passed. 

Are you a fiddlehead fan? Have a favorite dish you wish to share with the community? Leave a comment down below :)


Mediterranean Fiddlehead Salad


  • 1/2 pound fiddlehead ferns
  • 2 medium sized tomatoes
  • 1 medium sized red onion or 1/2 cup, thinly sliced
  • 1 cup pitted kalamata olives, pitted, roughly chopped
  • 1/4 cup, roughly chopped parsley
  • 2 heaping tablespoons roughly chopped oregano
  • zest and juice of 1 lemon
  • a splash of red wine vinegar
  • 1/2 cup olive oil
  • sea salt to taste


  1. Bring 2 quarts of salted water to a boil. Add the fiddleheads and slowly boil for 5 to ten minutes.Use a strainer to drain out the water and cool in an ice bath or by running cold water over the cooked fiddleheads until completely cooled down. *Please Note* Fiddleheads should not be consumed raw and need to be steamed or boiled to remove toxins which can give you an upset stomach. 
  2. While prepping the ferns, chop the tomato into large chunks, slice the onions, and chop the herbs. 
  3. Once the fiddleheads are prepared toss them into a large bowl along with the olives, and prepped veggies and herbs. 
  4. Stir in the vinegar, zest and lemon juice along with the olive oil. Add some salt, stir well then taste. Adjust seasonings accordingly. 
  5. Serve at room temperature, consume within 3-4 days.