Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil plus ¼ cup, divided
¼ cup rinsed capers
⅓ cup pitted Kalamata olives, halved
1½ tablespoons sherry vinegar
Ground pepper to taste
5 cups diced watermelon (1-inch)
½ cup thinly sliced fresh basil
½ cup thinly sliced fresh mint
⅔ cup coarsely crumbled feta cheese
¼ cup sliced almonds, lightly toasted
Flaky sea salt for garnish
Heat 2 tablespoons oil in a small saucepan over high heat. Pat capers dry and add to the hot oil. Cook, stirring, until crisp, 1 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. (Discard the oil.)
Whisk the remaining ¼ cup oil in a large bowl with olives, vinegar and a generous grinding 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, if desired.
260 calories;22 g fat(5 g sat); 2 g fiber; 13 g carbohydrates; 4 g protein; 23 mcg folate; 15 mg cholesterol; 9 g sugars; 0 g added sugars; 1,294 IU vitamin A; 12 mg vitamin C; 125 mg calcium; 2 mg iron; 356 mg sodium; 228 mg potassium
Vitamin A (26% daily value), Vitamin C (20% dv)