INGREDIENTS
2 cups
1") pieces of seedless watermelon
5 cups
arugula
1
Shallot, chopped (about 2 tablespoons), small
1/3 cup
Kalamata olives
1
Black pepper, Freshly ground
1
Hefty pinch Salt
1/4 cup
Olive oil, extra-virgin
2 tbsp
Sherry vinegar or red wine vinegar
1/3 cup
Feta cheese