Watermelon, Olive, Caper & Feta Salad

Name: Watermelon, Olive, Caper & Feta Salad
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil plus 1/4 cup, divided; ¼ cup rinsed capers; ⅓ cup pitted Kalamata olives, halved; 1 ½ 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

Rating: 4 stars

3 Ratings
3 Reviews

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.

Yotam Ottolenghi

Source: EatingWell Magazine, July/August 2017

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Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Low Carbohydrate

Egg Free

Gluten-Free

Vegetarian

Soy-Free

Healthy Immunity

Low Added Sugars

Nutrition Info

Directions

Step 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.)

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Step 2

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.

Nutrition Facts

Serving Size: 1 cup

Per Serving:

260 calories; protein 4.4g; carbohydrates 12.7g; dietary fiber 1.8g; sugars 8.7g; fat 22.1g; saturated fat 4.7g; cholesterol 14.8mg; vitamin a iu 1293.8IU; vitamin c 12.1mg; folate 22.5mcg; calcium 125.2mg; iron 1.7mg; magnesium 35.2mg; potassium 228.5mg; sodium 356mg.

Exchanges:

3 1/2 fat, 1/2 fruit, 1/2 medium-fat protein