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Watercress Salad with Olives and Feta

Watercress Salad with Olives and Feta

By Elizabeth MindreauSeptember 23, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    25 minutes

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.

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.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 3

    tablespoons white wine vinegar

  • 2

    tablespoons pomegranate molasses

  • ½

    cup pimento-stuffed green olives, roughly chopped, plus

  • 1

    tablespoon olive brine

  • Kosher salt and ground black pepper

  • 2

    bunches watercress (about 13 ounces total), trimmed of tough stems, cut into 2- to 3-inch lengths

  • ½

    cup lightly packed fresh mint, roughly chopped

  • 2

    ounces feta cheese, crumbled (½ cup)

In a large bowl, whisk together the oil, vinegar, pomegranate molasses, olive brine and ¼ teaspoon each salt and pepper.

Add the watercress, mint, olives and feta; toss well.

Taste and season with salt and pepper, then transfer to a platter.