2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided
1 small or mini seedless watermelon cut into ½-inch thick slices then quarter cut into wedges/triangles
5 ounces baby or wild arugula
1 shallot, peeled and thinly sliced (you can also use red onion or green onions)
2 limes, halved
2 ounces sheep’s milk feta cheese, crumbled or cubed (optional)
sea salt and black pepper, to taste
Prepare a medium-hot grill. Using a paper towel, blot any surface moisture from the watermelon. Using 1 tablespoon of the Terra Delyssa Organic Extra Virgin Olive Oil, very lightly brush the watermelon slices on both sides, as well as the cut side on the lime halves.
Grill the watermelon for about 3 to 4 minutes per side, or until charred with grill marks. Do not fuss with them too much, just leave them be until ready to flip. You can cut the rinds off the watermelon and cube for serving, or leave in wedges, rind on or off.
Grill the halved limes over the heat, cut side down, until lightly charred and juicy, about 5 minutes.
Prepare a bed of the arugula on your serving platter.
Top with the grilled watermelon, sliced shallots and feta cheese. Drizzle with remaining Terra Delyssa Organic Extra Virgin Olive Oil, squeeze the juice from two of the charred lime halves over top, season with sea salt and black pepper, to taste.
Serve the salad with the other two lime halves.