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Watermelon, Feta, and Olive Salad 3 cups loosely packed arugula 1 cup loosely packed flat-leaf parsley leaves 1 cup loosely packed torn mint leaves 1 2-lb. piece seedless watermelon, rind removed, cut into 1" cubes 20 kalamata olives, smashed, pitted, and halved 1 jalapeo, stemmed, seeded, and julienned 14 small red onion, thinly sliced and soaked in ice water for 30 minutes 4 oz. feta cheese, crumbled (about 14 cup) 2 tbsp. extra-virgin olive oil 2 limes, halved Coarse sea salt and freshly ground black pepper, to taste 1. In a large bowl, toss together the arugula, parsley, and mint. Divide greens between 4 serving bowls or plates. 2. In a medium bowl, toss together watermelon, olives, jalapeo, and onion. Spoon the watermelon mixture, with its juice, evenly over the greens. Sprinkle each salad with some of the feta and drizzle with olive oil. Squeeze 1 lime half over the top of each salad and sprinkle with salt and pepper. SERVES 4

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20/07/11 16:58