Hopefully, you placed your watermelon in the refrigerator this morning to give it a bit of chill, but if not, no fear. A watermelon of any temperature will be just as sweet!

1. First, wash and spin your arugula. Place in large salad bowl.
2. Next, cut your watermelon into the slice shape you prefer and remove the rind. I like a nice big, thick wedge of watermelon in this salad.
3. Stack several basil leaves together and roll them like a burrito before slicing to get even slices. Do the same with the mint leaves. Set aside.
4. Whisk together 1/4 cup olive oil with 1/8 cup Balsamic Vinegar until emulsified.  Set aside.
5. Heat a nonstick skillet over low/medium heat and toast the pine nuts until just golden, about 5 minutes. Remove them from the pan into a bowl so they don’t continue to cook and burn.

Assemble the salad

*NOTE: Don’t put the salad together until ready to serve or the greens will become wilted.

1. 1. First, place the washed greens in the salad bowl and toss with 1/2 the balsamic vinaigrette.

1. 1. Next, layer the watermelon slices on top.

1. 1. Then sprinkle with the chunks of feta, the basil, and mint.

1. 1. Drizzle more dressing on top.

1. 1. Lastly, season with salt and pepper.

1. 1. Devour!

Alternatively, you can assemble each salad in an individual bowl. I recommend that you toss the greens in the dressing first before plating into the bowl.