From the blog For Love of the Table
1 T. strained lime juice
1 t. red wine vinegar
1/2 t. honey
2 T. olive oil
salt & pepper, to taste
3 c. 1/2- to 2/3-inch cubes of seedless watermelon (see notes)
1 c. blueberries, well rinsed
3 oz. feta, broken into 1/2-inch pieces
1/3 to 1/2 c. thinly sliced cucumber (halve or quarter the cucumber lengthwise and scoop out the seeds before slicing)
1 1/2 oz. (2 small handfuls) arugula
1/2 c. mint leaves (measured by dropping into the cup—don't pack them down), left whole or cut in wide chiffonade if the leaves are very large
Make the vinaigrette: Place the lime juice, red wine vinegar, honey, salt and pepper in a small bowl and whisk to combine. Add the olive oil in a thin stream, whisking constantly. Taste and correct the seasoning. Set aside.
Place the remaining ingredients in a large bowl and toss to combine. Season to taste with salt and pepper and drizzle in the vinaigrette, using just enough to lightly coat all of the ingredients. Toss to combine. Taste and correct the seasoning with salt & pepper.
Mound the salad onto a large platter (or individual serving plates) and serve. Serves 4.
Notes:
You will need a total of 1 cup of fruit (diced watermelon and blueberries) per person. I like the ratio of 3 parts watermelon to 1 part blueberries, but you should of course vary this to suit your tastes.
The watermelon and feta should be in pieces that echo the size of your blueberries
You may of course make this salad with a traditional watermelon with seeds, but you will need to remove the seeds...which is a bit of a tedious job.
I used a small Persian cucumber from my farmers' market to make this salad but any cucumber will do nicely.
http://www.forloveofthetable.com/2013/08/summer-salad-of-watermelon-blueberries.html