3 cups arugula
1 cup parsley leaves
2 cups watermelon, cut into bite-size pieces
6 kalamata olives, pitted and chopped
1/6 red onion, sliced as thinly as possible
3 ounces feta cheese, crumbled
1 lime, juiced
In a wide, shallow bowl, toss together the arugula and parsley. Top with watermelon, olives, onion, and feta.
Squeeze lime juice over the salad, and drizzle with olive oil. Toss lightly before serving.