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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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total:
30 mins
Servings:
6
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Ingredients

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Directions

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  • 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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  • 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

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.
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