Watermelon, Feta, and Mint Salad

3 pounds seedless watermelon (about 1 small or ¼ large), rind removed, cut into 1-inch chunks (about 2 pounds/1kg chunks after rind is discarded)

1 tablespoon (15ml) juice from 1 lemon, plus 4 (2-inch) strips zest, removed with a sharp vegetable peeler

¼ cup ( 10 g) roughly chopped fresh mint leaves

3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling

Up to 4 ounces (1 quart) arugula leaves (optional; see notes)

Kosher salt and freshly ground black pepper

4 ounces (110g) feta cheese (see notes)

Directions at seriouseats.com

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