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Watercress And Tomato Salad

Watercress is a popular locally grown vegetable here. A bit larger and firmer than what I see in supermarkets from elsewhere and those sold in Chinatown.
This recipe pairs it with local grown tomato and onion, a spicy dressing adds that final touch.
Posted By: Deirdre K Todd
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Salad
Cuisine American, Hawaiian, Local
Servings 8 Servings.


  • 2 bunches watercress, leaves, 2-inch pieces
  • 4 Vine Ripened tomatoes, thinly sliced rounds
  • 1 medium Maui onion, thinly sliced rounds


  • 2 serrano chiles, chopped
  • 4 anchovy fillets, chopped
  • 2 tsp. ground cumin
  • 6 TB white vinegar
  • 6 TB olive oil
  • pinch salt, freshly cracked black pepper


  • In a small bowl, whisk together dressing ingredients.
  • Set aside.
  • On serving plates; arrange watercress, layer tomatoes and onion.
  • Drizzle with dressing. 


  • Optional to blanch watercress in water with 1 TB of dressing.

How To Serve:

  • Serves 8.


Reserve watercress stems for future use.
Keyword watercress, locally grown vegetable, tomato, onion, spicy dressing
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