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.
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