Start by gathering all ingredients. I recommend washing the arugula thoroughly to remove any dirt. Cut your watermelon into 1-inch cubes. Trust me; the size matters. Each bite should be enjoyable, so aim for consistent pieces.

Next, chop your chosen fresh herbs. Depending on the flavor you want, mix and match. A handful of mint adds a refreshing touch, while basil provides lovely warmth. Don’t forget to set aside a few whole leaves for garnishing at the end!

Set aside your feta cheese. Crumbling it before adding it to the salad allows for easy distribution throughout the mixture. Each bite should include that creamy feta goodness.

In a small bowl, mix the lemon zest, juice, and honey. Whisk to combine until the honey dissolves. This mixture is where magic happens. It creates a bright splash of flavor that brings everything together.

In a large salad bowl, combine the arugula, watermelon cubes, and crumbled feta. Then, carefully pour in the lemon mixture. Toss gently, ensuring you don’t break up the feta too much. You want it to maintain its crumbly form.

Finally, sprinkle in the black pepper, and add salt if you desire. Toss once more and taste. This is your moment to adjust the seasoning. If you feel like it needs more zing, add a bit more lemon juice. Now, top with your toasted pine nuts or pumpkin seeds.

For the final touch, add the whole herbs you reserved earlier as a garnish. This not only looks appealing but also adds a fresh aroma to the dish.