Salad of Fresh Watercress with Baby Tomatoes and Sherry Vinaigrette

  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 4 appetizer servings
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1/2 cup olive oil

1/4 cup sherry vineger

1 tablespoon honey

1/4 cup minced shallots

1 teaspoon Dijon mustard


Freshly ground black pepper

1/2 pint red currant tomatoes, washed

1/2 pint yellow tear drop tomatoes, washed

1/2 cup julienne Vidalia onions

4 small bunches of fresh watercress, cleaned


  1. In a small mixing bowl, combine the oil, vinegar, honey, shallots and mustard. Whisk well. Season with salt and pepper. Add the tomatoes and onions. Cover and marinate for 1 hour. Toss the vinaigrette/tomatoes with the watercress. Season with salt and pepper. Mound the salad in the center of each serving plate.