This has been my favorite lunch lately. It’s so nice and cool and fresh! It’s also one of those recipes that can be sized up or down according to how many people you need to feed.
Watermelon & Feta Salad
2 cups Watermelon (large dice)
1/2 cup crumbled Feta Cheese
5 julienned Mint leaves
1 cup torn Arugula lettuce
1 tablespoon Red Wine Vinegar
1 tablespoon Olive Oil
A few Kalamatta Olives
Place all the ingredients into a large bowl and gently toss together. Serve very cold.
Serves two.
Kathleen Rear 
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