Watermelon, Feta, and Olive Salad | Saveur

Name: Watermelon, Feta, and Olive Salad | Saveur
Ingredients: 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 jalapeño, stemmed, seeded, and julienned; 1 ⁄ 4 small red onion, thinly sliced and soaked in ice water for 30 minutes; 4 oz. feta cheese, crumbled (about 1⁄4 cup); 2 tbsp. extra-virgin olive oil; 2 limes, halved; Coarse sea salt and freshly ground black pepper, to taste

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In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.

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Ingredients

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 jalapeño, stemmed, seeded, and julienned
<sup>1</sup>⁄<sub>4</sub> small red onion, thinly sliced and soaked in ice water for 30 minutes
4 oz. feta cheese, crumbled (about 1⁄4 cup)
2 tbsp. extra-virgin olive oil
2 limes, halved
Coarse sea salt and freshly ground black pepper, to taste