Watercress Salad With Olives and Tomatoes

watercress-salad-olives-tomatoes
Photo by Roland Bello
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  • Serves 12
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 140 calories
    • Fat 13 g
    • Sat Fat 3.5 g
    • Cholesterol 15 mg
    • Sodium 370 mg
    • Protein 4 g
    • Carbohydrate 4 g
    • Sugar 1 g
    • Fiber 1 g
    • Iron 0.5 mg
    • Calcium 48 mg

Stir the olive oil, lemon juice, shallots, and 1/2 teaspoon each salt and pepper in a small bowl. Finely chop half the oregano and stir into the dressing. Let stand for 10 minutes to soften the shallots.

Meanwhile, top the watercress and greens with the tomatoes, olives, ricotta salata, and the remaining oregano. Serve alongside the dressing.

Ingredients

  1. Check 1/2 cup olive oil
  2. Check 1/4 cup fresh lemon juice
  3. Check 2 shallots, thinly sliced lengthwise
  4. Check Kosher salt and black pepper
  5. Check 1/4 cup fresh oregano leaves
  6. Check 2 bunches watercress (12 ounces), thick stems discarded, coarsely chopped
  7. Check 5 ounces mixed salad greens
  8. Check 1 cup cherry tomatoes, halved
  9. Check 1/3 cup pitted kalamata olives
  10. Check 6 ounces ricotta salata or Feta, thinly sliced

Directions

  1. Stir the olive oil, lemon juice, shallots, and 1/2 teaspoon each salt and pepper in a small bowl. Finely chop half the oregano and stir into the dressing. Let stand for 10 minutes to soften the shallots.
  2. Meanwhile, top the watercress and greens with the tomatoes, olives, ricotta salata, and the remaining oregano. Serve alongside the dressing.