For the grill
10-12 small triangles of seedless watermelon
2 lemons, sliced in rounds

For the feta dressing
1 cup of feta cheese
2 teaspoons dried mint (can use 1-2 fresh leaves)
3 tablespoons olive oil
Pulp of 3 lemon rounds you just grilled
2 teaspoons lemon juice
2 teaspoons maple syrup
1 heaping teaspoon freshly ground black pepper
Pinch of garlic powder

For the salad
1 package arugula
1 pint Kumato tomatoes, quartered (or you can
use cherry tomatoes)

1. Spray your grill pan well. Heat on high. When grill is hot to the touch add the watermelon and lemon rounds. Grill on both sides for 2-3 minutes each, until you see the grill marks. Remove and set aside.
2. In a blender or Ninja add all the dressing ingredients. Process until combined. The feta should still be slightly piecey.
3. Assemble the salad on plates or platters. First add the arugula, tomatoes, watermelon and lemon, then pour the feta dressing over it all. Enjoy!

For more great recipes, check out this weeks issue of Whisk by Ami