Watermelon and Arugula Salad
6 bunches arugula
1 bunch mint
8 ounces feta
Cut rind off watermelon and dice into medium-large pieces.
Wash arugula and spin in salad spinner to remove excess moisture.
Pick the stems from the mint leaves and roughly chop.
Break feta into small pieces.
Dress arugula with a little extra virgin olive oil, salt, and pepper.
In a large bowl, toss the watermelon, mint, and feta together.
Place arugula on top of watermelon and enjoy!
*Recipe & image courtesy of Chef Kyle Rourke of Kimpton’s Red Star Tavern in Portland, Oregon.*