Watermelon-Arugula Salad with Feta & Mint

Chef Dave Snyder of Halyards Restaurant Group on St. Simons Island, Georgia, relies on local farmers and producers to guide his menus and recipes.

This stunning salad balances sweet from watermelon with the peppery notes of arugula, salty, briny flavor of feta and umami via tomatoes. They are all tossed together with a balanced rice-vinegar and extra-virgin olive oil dressing.

Watermelon-Arugula Salad with Feta & Mint

Yields: 6 to 8 servings

1½ cups extra-virgin olive oil½ cup rice vinegarfreshly ground black pepper, to tastesalt, to taste2 bunches baby arugula (about 4 cups packed or to taste)4 cups diced seedless watermelon1 cup julienne-cut roasted red bell peppers1 cup julienne-cut tomatoes½ cup crumbled feta cheese½ cup loosely packed fresh mint leaves½ cup toasted pecans

In blender, puree oil, vinegar and black pepper and salt to taste until blended. In large serving bowl, gently toss remaining ingredients until well combined. Add desired amount of vinaigrette and toss to coat; serve immediately.