Watermelon, olive, caper & feta salad
Delight in the perfect blend of juicy watermelon, briny olives, tangy capers, and creamy feta in this refreshing summer salad bursting with flavor.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- ¼ cup minced shallot (about 1 medium)
- ¼ cup dry white wine
- ½ teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 cup unsalted chicken broth plus 1 tablespoon, divided
- 1 tablespoon chopped capers
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon cornstarch
- 2 tablespoons butter
Instructions:
- Heat up some oil in a medium-sized frying pan over medium to high heat. Put in the shallot and cook until soft, stirring occasionally, for around a minute. Pour in the wine, lemon zest, and lemon juice; let it come to a boil. Cook for 2 to 3 minutes, stirring well to loosen any bits stuck to the bottom of the pan, until the liquid reduces by half. Add 1 cup of broth, capers, parsley, salt, and pepper. Cook and stir until the sauce reduces by half, roughly 4 minutes.
- In a small bowl, combine the remaining 1 tablespoon of broth with cornstarch. Slowly add this mixture to the pan while whisking. Keep stirring constantly until the sauce thickens, approximately 1 minute. Take the pan off the heat and stir in the butter until it melts.
Summary:
- Calories: 1437 kcal
- Fat: 121 g
- Protein: 27 g
- Carbs: 77 g
- Potassium: 1390 mg
- Magnesium: 213 mg