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Watercress Salad with Olives and Feta
Peppery watercress is a perfect foil for salty feta and olives; we like pimento-stuffed olives for both their flavor and the burst of color provided by the pimento. We add some olive brine to the dressing, along with white wine vinegar and a touch of pomegranate molasses, for sweetness.
4 to 6
Servings
Tip
Don’t forget to wash and dry the watercress, especially if using regular bunched watercress, which tends to be sandy and gritty (“live” watercress, sold with roots still attached, requires less attention when cleaning). Also, don’t dress the salad until just before you plan to serve it, as the watercress quickly turns limp.
25 minutes
Ingredients
-
¼
cup extra-virgin olive oil
-
3
tablespoons white wine vinegar
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