It's summer! And I love watermelon more than words. So sweet, so juicy, so versatile.
Slice the watermelon into large 1.1/2" rounds. Remove rind, and cut the flesh into 1.1/2" cubes. Mince shallot and mint and mix with watermelon cubes. Mix lemon juice, salt and honey until combined. Pour over watermelon and gently toss to coat.
Just before serving, toss the washed arugula leaves with olive oil. Add crumbled feta to the watermelon and serve atop arugula. Sprinkle salad with pepitas and top with a sprig of mint.
If you can find it, add a bit of minced anise hyssop for a subtly sweet licorice/mint flavor.