Ingredients:

• 16, 6-8 inch wood skewers(lots of cute ones out there!)
• 5 oz container organic baby arugula
• 6 cups seedless watermelon, cut into 16, 1 ½ -inch cubes
• 2 Persian cucumbers (or 1 English cucumber), peeled & sliced into ½ moon bites,
• thick enough for cute skewer(see photo)
• 16 1 ½ inch Cubes of fresh feta cheese
• ¼ cup fresh basil leaves chopped fine
• ¼ cup fresh mint leaves chopped fine
• Freshly cracked black pepper
• Flaky sea salt, to taste
• Salad Girl Organic Lemony Herb Vinaigrette (or more to taste) to drizzle as you wish! 

Optional Add-Ons: ½ cup pitted Greek olives (Kalamata or mixed olives)
¼–½ cup sweet pickled red onion rings
Directions:
Divide & Arrange the baby arugula on four pretty summer dinner plates
Sprinkle with ½ fresh basil, and ½ mint and toasted pepitas, greek olives and pickled onions,  arrange 4 skewered watermelon kabobs atop greens and sprinkle with rest of herbs, finish with a crack of fresh black pepper, a light pinch of flaky sea salt, and a generous drizzle of Salad Girl Organic Lemony Herb Vinaigrette.
Serve immediately while the watermelon is chilled and the greens are crisp or cover each gently and keep in fridge until ready to serve and drizzle, 
Enjoy!