Strawberry Watercress and Feta Salad

Serves 4-6

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

  1. Rinse and spin dry the watercress. Place in a wide bowl that shows off the salad.
  2. Make the dressing by whisking the vinegar, maple syrup, and olive oil in a small bowl. Season with salt and pepper.
  3. 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.


Recipe By: Catherine Walthers
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