-Cut a 3-4 pound watermelon in half.

-Slice about an inch off the bottom of each half, then remove the rind.

-Cut into 1-inch chunks.

-Place watermelon chunks in a large bowl.

-With a vegetable peeler, take 4, 2-inch strips of rind off of a lemon.

-Finely chop the strips of lemon zest.

-Add 1 TBS lemon juice and half of zest to bowl with watermelon.

-Cut 1 bunch of arugula into thin strips then spin dry.

-Add the following to the watermelon:

3 TBS extra-virgin olive oil

¼ cup roughly chopped fresh mint leaves

The chopped arugula

A small pinch of finely ground sea salt

Freshly ground black pepper

-Transfer salad to a wide, shallow bowl or

-a large plate and spread out evenly.

-Crumble ¼ cup feta cheese over the top.

-Sprinkle with remaining lemon zest.

-Drizzle with more olive oil and some more black pepper.

-Serve immediately.