Ron Wilson

Ron Wilson

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Rita is picking stuff out of her lawn again

Watercress is without a doubt one of my favorite seasonal greens. Find it tucked in with herbs in the produce department or sold in small baskets at farmers’ markets.

But have you ever seen this spicy member of the cruciferous family growing wild in a woodland stream?

The photo I’m sharing is one that I took a few days ago in my “secret” watercress spring-fed creek bed.

Watercress salad with tomatoes, goat cheese and Greek olives

Arugula, thought not as peppery, is a good substitute for watercress.

Go to taste on ingredients.



1 nice bunch watercress, torn coarsely, stems removed

Grape or cherry tomatoes, cut into fourths

Greek olives, slivered

Chives or a small amount of minced red onion

Goat cheese or Feta


1/3 cup olive oil

1/4 cup sherry or red wine vinegar

1 very small clove garlic, minced

Salt and pepper to taste

Dried or fresh basil to taste


Gently mix watercress, tomatoes and olives together. Stir in chives.

Whisk together dressing ingredients and pour over salad. You may not need all of the dressing. Toss gently, then top with cheese.

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