Watermelon, Olive, Caper & Feta Salad
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.)Advertisement
Whisk the remaining 1/4 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.
3 1/2 fat, 1/2 fruit, 1/2 medium-fat protein