Tri Color Watermelon Salad

Presented by Executive Chef Timothy Groody, Fork! Restaurant
Yield:  Four Servings

1 cup Hoffman Farms white watermelon 1" dice

1 cup A Way of Life yellow watermelon 1"dice

1 cup Roland's Row red watermelon 1" dice

(all these are at area farmers markets)

1/4 # baby arugula or baby greens


3 oz Cackleberry Farm Feta

1 T chopped parsley

1 tsp chopped oregano

2 T white balsamic vinegar

4 T extra virgin olive oil

Mix the vinaigrette.   Place watermelon and greens in a bowl.  Toss with vinaigrette.  Dress as heavy or lite as desired.  Divide on 4 plates or serve on a platter.  Enjoy!!!!!