Watercress and Feta Salad Recipe

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Watercress and feta salad paired with an adventure in the forest.
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Ashley English provides a simple how to guide for any picnic goer looking to learn new location tips and recipes.
10 min COOK TIME
10 min PREP TIME
4 to 6 servings SERVINGS


for the vinaigrette

  • 1 cup crumbled feta


    • Prepare the Dressing: Place all the vinaigrette ingredients in a lidded container, such as a mason jar. Shake vigorously to fully combine.
    • Prepare the Salad: Roughly tear the watercress into 1- to 2-inch pieces. Place in a medium bowl.
    • Add the pickled beets and the feta to the bowl. Pour in about 1⁄2 cup of the vinaigrette, reserving the extra for later use. Using salad tongs, toss everything together until completely combined and coated with the vinaigrette.
    • Plate individual portions and serve immediately.

    For more recipes from A Year of Picnics visit:

    From A Year of Picnics by Ashley English © 2017 by Ashley English. Photographs © 2017 by Jen Altman. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com  


    A Year of Picnics (Roost Books, 2016) by Ashley English presents everything you need to picnic through all four seasons, with over 70 picnic-perfect recipes, tips on selecting your location, advice for packing your basket, and creative ideas for outdoor activities.

    Watercress and Feta Salad

    Watercress is a leafy green typically found growing beside creek beds. As such, including it in this picnic is a gentle nod to the many edibles typically found in forested areas. It has a bit of a peppery bite to it, which is balanced perfectly by the feta.

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