Most people think of serving watermelons only sliced, but one of my favorite ways to enjoy this juicy treat is in a salad. I just love the whole "savory versus sweet" thing that goes on when you match ripe, sweet fruits with savory ingredients.

For this salad, I toss watermelon with spicy arugula. I find that a flavorful green like arugula provides a great contrast to the sweet fruit. (Spinach would be a good substitute if you can't find arugula.)

As a kid, I was taught to salt watermelon slices. Don't make a face if you haven't tried it! The piquant flavor of the salt actually enhances the melon's sweetness. To get that same experience in this salad, I add crumbled feta cheese. This salty cheese works the same way Kosher salt would on a cold slice of watermelon. Yum!

So, the next time you buy a watermelon, think salad rather than slices.

Jennifer Chandler is the author of "Simply Salads" (Thomas Nelson, $24.99) and "Simply Suppers: Easy Comfort Food Your Whole Family Will Love" (Thomas Nelson, $24.99). She is the national spokeswoman for French's Mustards and French's French Fried Onions. She lives in East Memphis with her husband and two daughters.

Watermelon and Arugula Salad

For the vinaigrette:

1 tbsp. freshly squeezed lemon juice

1 tbsp. red wine vinegar

4 tbsp. olive oil

Kosher salt and freshly ground pepper

For the salad:

1 small watermelon, seeded, rind removed and cut into 1-inch cubes

1 package (5 oz.) baby arugula salad blend

1/4 cup crumbled feta cheese

1/4 cup pine nuts, toasted

For the vinaigrette:

In a small bowl whisk together the lemon juice and red wine vinegar. Slowly add the oil in a steady stream, whisking to emulsify. Season with salt and pepper to taste.

For the salad:

In a large salad bowl, toss the salad blend, watermelon, feta cheese and pine nuts. Add the vinaigrette to taste and gently toss.

Makes 6 appetizer or side salads.

Tip: Fresh mint leaves add an interesting zing to this refreshing salad.

Source: "Simply Salads" by Jennifer Chandler