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½ watermelon, cubed into ½-inch bites,
1 bunch of arugula
1 pkg of feta cheese, crumbled
5 basil leaves, sliced into chiffonade
½ of lemon, zested and juiced
5 Tbsp extra virgin olive oil
1 tsp red wine vinegar
1 Tbsp of honey
½ tsp of sea salt
½ tsp brown mustard
½ tsp dried oregano
½ tsp paprika
½ tsp black pepper
In a blender or a small mixing bowl if you
have an immersion blender, combine 1
teaspoon of lemon juice, 1 teaspoon of
lemon zest, olive oil, red wine vinegar,
honey, sea salt, mustard, oregano, paprika
and pepper. Blend until emulsified. In
salad bowl, add arugula and dress with
mixture. Top with watermelon cubes and
feta, and garnish with basil chiffonade.
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