3 lbs. Seedless watermelon, (cubed)
1 large Lemon
3 Tbs Extra Virgin olive oil
1/4 cup Mint Leaves
4 oz. Feta Cheese (cubed or crumbled)
4 oz Arugula (optional)
Salt and Pepper
In a large bowl add watermelon cubes and zest half a large lemon, then squeeze the juice from the lemon
Add 2 tbs. oil, mint, and arugula (if using) and toss until watermelon is evenly dressed
Season lightly with salt and pepper to taste (keep in mind that feta will add a significant amount of saltiness)
Transfer salad to a serving dish or bowl
Crumble feta over the top and Drizzle with remaining olive oil and a few grinds of black pepper.
Note: Omit Feta to keep your meal vegan
Serve with Rio Del Rey Baked Beans and Chochoyotes and a local Mexican lager.