Serves 4 Ingredients: 7 oz. watercress 2 cucumbers 1 basket of strawberries 1 small packet thinly sliced almonds Juice of 1 lemon 2 T Balsamic vinegar 3 T olive oil (extravergine) salt, pepper To Prepare Cut off both ends of the cucumbers and slice it, unpeeled, into rounds. Sprinkle with salt and leave it to drain on an incline to excess liquids to run off. Press and pat dry with a paper towel. Wash and drip dry the watercress, then remove the leaves from their stems. Wash and drain the strawberries; cut into halves or quarters. Combine the first four ingredients in a salad bowl or on a large platter, adding the almonds last. Dress the salad with oil and vinegar, strained lemon juice, salt and pepper. Place, covered, in the refrigerator until ready to serve; let stand a few minutes at room temperature. Conchiglie Bellastoria Watermelon Granita The Coolest Summer Supper