-Cut a 3-4 pound watermelon in half.
-Slice about an inch off the bottom of each half, then remove the rind.
-Cut into 1-inch chunks.
-Place watermelon chunks in a large bowl.
-With a vegetable peeler, take 4, 2-inch strips of rind off of a lemon.
-Finely chop the strips of lemon zest.
-Add 1 TBS lemon juice and half of zest to bowl with watermelon.
-Cut 1 bunch of arugula into thin strips then spin dry.
-Add the following to the watermelon:
3 TBS extra-virgin olive oil
¼ cup roughly chopped fresh mint leaves
The chopped arugula
A small pinch of finely ground sea salt
Freshly ground black pepper
-Transfer salad to a wide, shallow bowl or
-a large plate and spread out evenly.
-Crumble ¼ cup feta cheese over the top.
-Sprinkle with remaining lemon zest.
-Drizzle with more olive oil and some more black pepper.