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