Watermelon Blueberry Salad

By Ali Lopez

3 cups seedless watermelon, diced into 1/2 inch cubes
3 cups blueberries
1/4 red onion, thinly sliced
4 cups arugula
3/4 cup fresh basil, chiffonade* (optional)
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 cup crumbled feta cheese or more to taste
1/4 cup shelled pistachios, chopped
Salt and freshly ground pepper to taste

1. In a large bowl, combine first five ingredients.
2. Mix together olive oil, vinegar, salt and pepper and taste for sweetness. Add dressing to watermelon mixture and gently toss to coat. Top with feta cheese and nuts and serve.

*Chiffonade is a cutting technique where you roll the basil leaves tightly together and then thinly slice the roll so you end up with thin strands of basil.