Watermelon, Arugula, and Feta Salad

Wash the watermelon, remove the rind, and cube the flesh (800 g); refrigerate the remainder.

Add sea salt (3 g), olive oil (30 g), and balsamic sauce (30 g) to the watermelon, mix gently, and leave it for 5 minutes. Taste a piece and add more salt if needed.

Finely chop the mint (3 g) and basil (3 g). Cut the feta (225 g) into cubes or crumble it. Combine the cheese and herbs with the watermelon, then add the arugula (115 g) and black pepper (1 g). Serve immediately.