Ingredients
- 2 tablespoons, plus 1/4 cup, divided Extra-Virgin Olive Oil
- 1/4 cup rinsed Capers
- 1/3 cup pitted, halved Kalamata Olives
- 1 1/2 tablespoons Sherry Vinegar
- To taste Freshly Ground Pepper
- 5 cup diced (1 inch) 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, lightly roasted Almonds
- For garnish Flaky Sea Salt
Directions
A unique way to enjoy some of the best flavors of summer! A cool salad of watermelon, creamy feta and smoky, purple-hued kalamata olives.
Recipe Credit: youna-ihs.com
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Steps
1 Done | Heat 2 tablespoons oil in a small saucepan over high heat. Pat capers dry and add to the hot oil. Cook, and stir until crisp for 1 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Then discard the oil. |
2 Done | Whisk the remaining 1/4 cup oil in a large bowl with olives, vinegar and a generous grinding of pepper. |
3 Done | Arrange in a large shallow serving bowl. Sprinkle with feta, almonds and the crispy capers. Garnish with sea salt, if desired. |
