- 3 cups arugula
- 2 cups watermelon, chopped into bite-sized pieces
- ¼ cup feta cheese, crumbled
- 1 tbsp. extra virgin olive oil
- Salt and pepper, to taste
- 2 tbsp. pomegranate molasses
- Add arugula to plates, and top with watermelon, and feta.
- Drizzle olive oil all over salad, and season with salt and pepper.
- Drizzle pomegranate molasses over salad and serve immediately.