1ozpackage baby arugula leaves5package (can substitute other salad greens)
8cupsseedless watermelonabout 1/2 of a medium-sized watermelon
1tspkosher salt or sea salt flakes
3Tbspred wine vinegar
Use the arugula leaves to make a bed on a large platter.
Cut the watermelon into cubes and place 1/2 of the cubes in a rectangular strip of watermelon on top of the arugula down one side of the platter to make a stripe.
Sprinkle 1/2 of the feta in a rectangular strip next to the watermelon.
Wash the blueberries and sort through them to remove any stems or bad berries. Place 1/2 of the blueberries in a rectangular strip next to the feta cheese.
Repeat the stripes so that you have alternating colors of red, white, and blue.
Sprinkle the watermelon with one teaspoon of salt.
Whisk the olive oil and vinegar together and drizzle over the salad to taste just before you serve it. You might have leftover salad dressing.
Optional, you can also make this salad by combining the arugula, watermelon, blueberries, and feta in a large bowl. Top with salt and some of the dressing and toss gently to combine right before serving.