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.