Categories: Salad

Ingredients

• 2 tbsp. olive oil plus 1/4 cup, divided
• 1/4 cup rinsed capers
• 1/3 cup pitted Kalamata olives, halved
• 1 1/2 tbsp. sherry vinegar
• Black pepper, to taste
• 5 cups diced watermelon
• 1/2 cup thinly sliced fresh basil
• 1/2 cup thinly sliced fresh mint
• 2/3 cup coarsely crumbled feta cheese
• 1/4 cup sliced almonds, lightly toasted
• Flaky sea salt for garnish

Directions

1. Heat 2 tbsp. oil in a small saucepan over high heat. Pat capers dry and add to the hot oil. Cook, stirring, until crisp, 1-3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.

2. Whisk the remaining 1/4 cup oil in a large bowl with olives, vinegar, and a generous grind 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.

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