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Watermelon, Feta, and Mint Salad

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Ingredients
  

  • 3 pounds seedless watermelon, rind removed, cut into 1-inch chunks (about 2 pounds/1kh chunks after rind is discarded)
  • 1 tbsp juice from 1 lemon, plus 4 strips of zest removed with a sharp vegetable peeler
  • 1/4 cup roughly chopped fresh mint leaves
  • 3 tbsp extra-virgin olive oil, plus more for drizzling
  • up to 4 ounces arugula leaves (optional)
  • kosher salt and fresh ground black pepper
  • 4 ounces feta cheese

Instructions
 

  • Place watermelon chunks in a large bowl. Finely chop lemon zest. Add lemon juice and half of zest to bowl with watermelon.
  • Add mint, oil, and arugula (if using) and toss until watermelon is evenly dressed.
  • Season lightly to taste with salt and pepper (The cheese will add saltiness, so go light on the salt at this stage.)
  • Transfer salad to a wide, shallow bowl or a large plate and spread out evenly.
  • Crumble feta over top. Sprinkle with remaining lemon zest. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.