Strawberry, tomato & watercress salad with honey & pink pepper dressing

Serve this strawberry, tomato and watercress salad as a side, or simply on its own as a light lunch. Pink peppercorns in the dressing give a gentle spice

  • Prep:10 mins
    Cook:2 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 128
  • fat 9g
  • saturates 1g
  • carbs 8g
  • sugars 8g
  • fibre 5g
  • protein 2g
  • salt 0.04g


  • 300g strawberries
  • 250g mixed tomatoes
  • 100g watercress, woody stalks discarded
  • 1 tbsp pink peppercorns
  • 2 strawberries (about 40g), chopped
  • ½ tbsp honey
  • ½ lemon, juiced
  • 3 tbsp extra virgin olive oil


Bulk it up

Add crumbled feta and serve with warm focaccia for a more filling meal.


  1. For the dressing, toast the peppercorns in a dry frying pan for 1-2 mins until fragrant, then bash briefly using a pestle and mortar with a pinch of salt to break up the skins. Add the 2 strawberries and smash them to a paste. 

  2. Stir in the honey and lemon juice. Tip the dressing into a large bowl, and whisk in the olive oil. Check for seasoning, then add a little more salt or lemon juice, if you like. To assemble the salad, cut the strawberries into quarters or slim wedges, and roughly chop the tomatoes, slicing some and halving others so you get lots of different shapes. Mix with the watercress in the bowl.

  3. Divide the salad between four plates or pile onto a platter. Spoon over any dressing left in the bowl.

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