I have a new favorite summer salad.  Michael came across this recipe online from Food Network(Giada De Laurentiis Recipe) and we made a few adjustments for what we had handy.  We had picked up a small watermelon at the farmers market and were looking for something more than just eating it plain.  This recipe is quick and adjustable.  Cut 2 lbs of watermelon into cubes add 4 oz of cubed (or crumbled) feta, the zest and juice of one lemon 2 tbls of olive oil 1 cup of packed arugula (or watercress, but we used arugula and sunflower sprouts) salt and pepper.  Toss and serve immediately.  Michael was so so on it but I thought it complimented the grill tuna beautifully.  We had a Riesling with dinner, but I think that a Sav blanc would go very nicely with this.