Ingredients

• 1 small seedless watermelon
• 4 heirloom tomatoes
• 1 bag baby arugula
• 1/4 pound feta cheese
• 1/3 cup extra virgin olive oil
• 1/4 cup sherry vinegar
• 1 tbsp. pink peppercorns
• 1 tbsp. honey
• 1 large shallot
• 1 tbsp. kosher salt
• 1 tbsp. Dijon mustard
• 1 bunch chives
• 3 garlic cloves

Directions

In a bowl, add finely chopped shallots, minced garlic, salt, sherry, honey, mustard and crushed pink peppercorns. Using a wisk, slowly add the extra virgin olive oil until combined. If this mixture separates, that’s normal. Add the chives.

In a separate bowl, add the watermelon and tomatoes, which both should be cut into roughly 1 inch pieces. Crumble feta cheese into the watermelon/tomato mixture and toss with some of the vinaigrette mixture until coated. Mix with the arugula.

This is a great recipe to make a day in advance. Just store the watermelon mixture separate from the arugula. You can substitute lettuce for the arugula or use the tomato of your choice.