Strawberry Watercress and Feta Salad
So simple, with just three ingredients – but yet beautiful and tasty – a spring salad to celebrate. At this time of year, check your yard for the tiny, edible violet flowers to make a contrasting garnish. This salad works with any leafy greens, such as arugula or baby kale.
6 cups (approximately) watercress, large stems removed
1 pint fresh strawberries, hulled and sliced
1/2 cup feta cheese, crumbled
Violet flowers, for garnish
2 tablespoons white balsamic vinegar
1 teaspoon maple syrup
5 tablespoons olive oil
Salt and pepper to taste
- Rinse and spin dry the watercress. Place in a wide bowl that shows off the salad.
- Make the dressing by whisking the vinegar, maple syrup, and olive oil in a small bowl. Season with salt and pepper.
- When ready to serve the salad, mix the dressing with the salad. Toss well. Top with the sliced strawberries, feta, and edible flowers if available.