Watercress and Green Tomatoes in Browned Butter

This super simple five-ingredient salad combines the freshness of watercress and green tomatoes with the savory, comforting taste of browned butter.

  • Total Time:
  • Servings: 4

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  • 1 bunch watercress
  • 3 large ripe green tomatoes, sliced 1/2-inch thick
  • 6 tablespoons unsalted butter
  • Sea salt
  • Freshly cracked black pepper

How to make this recipe

  1. Add the watercress to a serving platter, as if it were a bouquet of flowers, with the stems on one end, and leaves on the other. Slice tomatoes 1/2-inch thick and scatter them in and around the leaves, set aside.

  2. Place the butter in a small heavy bottomed saucepan over medium heat, stirring occasionally. When the foam subsides, and the color turns to a golden brown, about 4 minutes, turn off the heat. While it's still hot, scrape out all of the melted butter and browned bits from the pan with a spatula. Pour butter onto the leaves of watercress and sliced tomatoes. Season tomatoes well with flaky sea salt and black pepper and serve immediately.

Contributed By Photo © Sarah Bolla Published May 2014

460153 recipes/watercress-and-green-tomatoes-in-browned-butter 2014-02-10T21:28:28+00:00 Sarah Bolla summer|barbecue-cookout|southern-soul-food|appetizers-starters|salads|4|basic-easy|fast|gluten-free|vegetarian|web-exclusive|weeknight-dinner|lunch may-2014 recipes,watercress-and-green-tomatoes-in-browned-butter 460153

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