Ingredient:

• 5 ounces arugula (about 5 cups, packed)
• 2 cups cubed (about 1″) pieces of seedless watermelon (from ½ of a mini watermelon, or about ¼ of a medium watermelon)
• ⅓ cup crumbled feta cheese
• ⅓ cup halved and pitted Kalamata olives
• ¼ cup extra-virgin olive oil
• 1 small shallot, chopped (about 2 tablespoons)
• 2 tablespoons sherry vinegar or red wine vinegar
• Hefty pinch of salt
• Freshly ground black pepper, to taste