Watermelon, Olive, Caper & Feta Salad

Watermelon, Olive, Caper & Feta Salad

2 Reviews
From: EatingWell Magazine, July/August 2017

This sweet-and-savory fruit salad recipe is all about the quality of the watermelon: you want its flesh to be really sweet so that all the savory ingredients—the capers, the olives, the feta—shine.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

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  1. 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.)
  2. 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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 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
  • Nutrition Bonus: Vitamin A (26% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ fat, ½ fruit, ½ medium-fat protein

Reviews 2

July 09, 2017
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By: bethb
A complex taste but easy to throw together. Real winner.
July 01, 2017
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By: mjselbi
Beautiful blend of Tate's and textures. Love the smoky flavor of the crispy capers. Never had them before. Delicious!
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