4 cups seedless watermelon, cubed (1 inch pieces)
3 tbsp. olive oil
1 medium lemon, zested
1 tbsp. lemon juice
¼ cup chopped mint, oregano, basil, parsley, and thyme
Sea Salt to taste
4 oz. fresh feta, grated
Freshly ground black pepper
3 cups of fresh baby arugula leaves
In a large bowl, combine the olive oil, lemon zest, lemon juice and chopped herbs. Stir to combine.
Add in the watermelon chunks and gently combine with the wet ingredients until lightly mixed.
Once well mixed, add in the feta and arugula leaves and adjust the seasoning with sea salt depending on the saltiness of the feta cheese.
Serve chilled and enjoy!
This Week's Featured Recipe:
Watermelon Salad with Arugula, Feta & Fresh Herbs