I realize it's late in the season for a watermelon salad recipe, but this one was a special request from my daughter Alex who lives in California. We make this salad all summer long and serve it along side grilled paillards of chicken with balsamic glaze, but quite frankly, it goes just as well with a burger.

Watermelon Salad

3 cups arugula
1 cup Italian parsley (flat leaf)
1 cup torn mint leaves
1 cup Kalamata olives, pitted and halved (do not use prepitted or canned olives)
2 lbs seedless watermelon, cut into 2" pieces
1 jalapeno pepper, julienned
1/4 cup red onion, thinly sliced and soaked in cold water for 30 minutes and drained
1/4 cup feta cheese, crumbled
4 tablespoons extra virgin olive oil
2 limes
salt and pepper

In a large bowl toss arugula, parsley and mint. In a separate bowl combine watermelon, onions, olives and jalapeno. Spoon watermelon mixture over arugula and herbs and do not toss. Top with crumbled feta and drizzle olive oil. Squeeze limes over top and sprinkle with coarse salt and fresh cracked pepper. Toss LIGHTLY when you're ready to serve.