Cress Fallen

Berries take gold in a savory salad
37 Ratings
100% would make again

This is how we rank our berries at the moment: blackberries, gold medal; blueberries, silver medal; and strawberries, bronze medal. But no matter your ranking, this is the time of year for the small wonders of the fruit world to shine. In a winning berry-and-watercress salad, snappy sherry vinegar dressing, lemon and fresh dill balance a touch of creaminess from Greek yogurt and honey. We'd give the sweet-savory-tangy-herbal combination a perfect 10.

Savory Berry-and-Watercress Salad

Recipe from the Tasting Table Test Kitchen

Yield: Serves 4

Cook Time: n/a



3 tablespoons sherry vinegar

½ teaspoon kosher salt

½ teaspoon granulated sugar

½ small red onion, thinly sliced


½ cup plain Greek-style yogurt

2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

1 teaspoon honey

1 tablespoon fresh lemon juice

3 tablespoons chopped fresh dill

2 bunches watercress, ends trimmed

3 cups mixed berries


1. Make the vinaigrette: In a medium bowl, whisk together the sherry vinegar, 1 tablespoon water, the salt and sugar. Add the onion and toss to combine. Set aside.

2. Make the salad: In a small bowl, whisk together the yogurt, 1 teaspoon olive oil and the honey and set aside.

3. In a large salad bowl, whisk together the lemon juice, dill and remaining 2 tablespoons olive oil. Add the watercress and toss to coat. Add the berries and the onion mixture and gently toss to combine.

4. Place a dollop of the yogurt mixture on each of 4 plates. Top with some salad and serve.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →