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.