- 1 5-ounce package baby arugula
- 8 cups 3/4-inch cubes seedless watermelon
- 1 7-ounce package feta cheese, crumbled
- 3/4 cup balsamic vinegar
- Boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes. Let cool.
- Arrange arugula over large platter.
- Scatter watermelon, then feta over.
- Drizzle with reduced balsamic vinegar and sprinkle with pepper.