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. Slideshow:  More Terrific Salads 

Watercress and Green Tomatoes in Browned Butter
Photo: © Sarah Bolla
Total Time:
10 mins


  • 1 bunch watercress

  • 3 large ripe green tomatoes, sliced 1/2-inch thick

  • 6 tablespoons unsalted butter

  • Sea salt

  • Freshly cracked black pepper


  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.

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