Watermelon, Feta, And Olive Salad

By Saveur
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3 cups loosely packed arugula

1 cup loosely packed flat-leaf parsley leaves

1 cup loosely packed torn mint leaves

1 2-lb. piece seedless watermelon,

rind removed, cut into 1" cubes

20 kalamata olives, smashed, pitted, and halved

1 jalapeño, stemmed, seeded, and julienned

1/4 small red onion, thinly sliced and

soaked in ice water for 30 minutes

4 oz. feta cheese, crumbled (about 1/4 cup)

2 tbsp. extra-virgin olive oil

2 limes, halved

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