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Melon and Cress Salad

  • Servings: 4


  • 4 cups trimmed watercress (about 1 bunch)
  • 2 teaspoons extra-virgin olive oil
  • 3/4 teaspoon Raspberry Vinegar Raspberry Vinegar
  • Coarse salt and freshly ground white pepper
  • 3/4 pound seedless watermelon, cut in 1-inch cubes (about 2 cups)
  • 1 to 2 ounces crumbled feta cheese (about 1/4 cup)


  1. In a medium bowl, toss watercress with oil and vinegar. Season with salt and pepper. Transfer to a serving platter. Top with watermelon, and sprinkle with cheese. Serve immediately.

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