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Export 7 ingredients for grocery delivery
Step 1
Chop the watermelon into small bite-sized pieces. There are several ways you can do this. For example, I like to slice the watermelon in half, then place it slice-side down on my cutting surface. Use a sharp knife to cut slices around 1 inch, vertically and horizontally to create a grid (see images on the blog). You can then slice each long piece into cubes.
Step 2
Cut the cucumber and onion. I sliced coins from the cucumber but feel free to chop half or quarter-moons. And I cut fine slices of the shallot/red onion.You can optionally halve, quarter, or slice the olives - but I left them whole.
Step 3
Lightly rinse and pat dry the arugula (if needed).
Step 4
Add the arugula and chopped ingredients to a large serving bowl. Crumble in the feta cheese, and then add the lime juice and pepper.
Step 5
Use salad tongs (or just a large spoon) to carefully toss the salad until it's thoroughly combined. I recommend allowing 15 minutes for the flavors to meld (in the fridge is best as this salad tastes best when chilled) and marinate before serving. Enjoy!
Step 6
Make ahead: you can chop the watermelon up to a day in advance and store it in an airtight container in the fridge.Store: store any leftover salad in an airtight container in the fridge for 1-2 days. Watermelon quickly starts to release its juices and loses quality, so I recommend enjoying it as soon as possible for the best flavor.
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