Tomato, Fresh Cheese, and Watercress Salad

James Carrier

Notes: This salad is also beautiful with multicolored cherry tomatoes. Any fresh chèvre (goat cheese) works well in this salad. PREP TIME: 25 minutes.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 76%
  • Protein: 8.5g
  • Fat: 20g
  • Saturated fat: 7.3g
  • Carbohydrate: 6.8g
  • Fiber: 1.6g
  • Sodium: 161mg
  • Cholesterol: 17mg


  • 3 tablespoons red wine vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon honey
  • About 1/3 cup extra-virgin olive oil
  • Salt and pepper
  • 10 ounce watercress (2 bunches), rinsed and stemmed
  • 2 cups cherry tomatoes (about 10 oz.; see notes), rinsed, stemmed, and halved
  • 8 ounces fresh sheep's- and/or goat's-milk cheese (see notes)


  1. 1. In a bowl, mix vinegar, shallot, and honey. Whisking constantly, slowly drizzle in 1/3 cup olive oil and whisk until mixture is thick and emulsified. Season to taste with salt and pepper. Add watercress and mix to coat with dressing.
  2. 2. Lift watercress from dressing and spread equally on six salad plates. Arrange tomatoes around watercress and set a chunk of cheese alongside. Sprinkle salads lightly with more salt and pepper, and drizzle tomatoes and cheese with a little more olive oil.
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