Watermelon, Olive, Caper and Feta Salad

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 2 tbsp. olive oil plus 1/4 cup, divided
  • 1/4 cup rinsed capers
  • 1/3 cup pitted Kalamata olives, halved
  • 1 1/2 tbsp. sherry vinegar
  • Black pepper, to taste
  • 5 cups diced watermelon
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup thinly sliced fresh mint
  • 2/3 cup coarsely crumbled feta cheese
  • 1/4 cup sliced almonds, lightly toasted
  • Flaky sea salt for garnish

Directions

  1. Heat 2 tbsp. oil in a small saucepan over high heat. Pat capers dry and add to the hot oil. Cook, stirring, until crisp, 1-3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.

  2. Whisk the remaining 1/4 cup oil in a large bowl with olives, vinegar, and a generous grind of pepper. Add watermelon, basil and mint and gently toss to coat. Arrange in a large shallow serving bowl. Sprinkle with feta, almonds and the crispy capers. Garnish with sea salt.

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