Ingredients

2 lbs diced seedless watermelon, 1" cubes
4 cups loosely packed arugula leaves
1 cup loosely packed flat leaf parsley leaves
1/2 cup coarsely chopped mint leaves
12 pitted kalamata olives, halved lengthwise
1 minced jalapeno or serrano chile pepper, seeds and membrane removed (optional)
1/2 cup chopped red onion, small dice
4 ounces crumbled feta cheese
2 T olive oil
juice of two limes
sea salt & freshly ground black pepper

Directions

In a large bowl, toss the arugula, parsley and mint to combine. Divide the greens evenly among four serving plates.

Add the watermelon, olives, chilies (if using), and onion to the bowl and drizzle with the olive oil and lime juice. Season lightly with salt and pepper and toss well. Spoon melon mixture onto the greens and drizzle with any juices left in the bowl.

Recipe courtesy: Chef Roy Harland, Bentley's Gourmet Market and Bistro

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