1 small seedless watermelon, rind removed, cut into 2 inch squares
3 T Basil Oil *see recipe
½ cup Feta cheese
1 bunch Arugula
½ cup Oil cured black olives
1 T Olive oil
1. Build the salad placing the watermelon down, tossing the arugula with lemon and olive oil, feta cheese, oil cured black olives and placing on top of the watermelon.
2. Drizzle with basil oil.
For Basil Oil
1 bunch of basil, remove leaves.
1. Blanch basil leaves in boiling water for 20 seconds, remove and place immediately in ice water.
2. Squeeze water out, pat dry, place in a blender with ¾ cup olive oil and blend until smooth. (This will keep for 3 days refrigerated.)