4 cups watermelon, seeded and cut into half-inch cubes
1 cup cucumber, seeded and cut in half-inch cubes
1 cup cherry tomatoes, cut in half
1 cup red onions, thinly sliced marinated in 2 cups of water and 1 tablespoon of white vinegar
½ teaspoon C&H or Domino sugar
½ teaspoon sea salt
4 ounces feta cheese, cut into quarter-inch cubes
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
3 ounces arugula
3 slabs of cooked bacon, cut into thin strips
Add all the salad ingredients into a large mixing bowl, except for the bacon, and mix well to incorporate all the flavors.
Serve the salad in individual pasta bowls, and top with the cooked bacon.
Note: Watch Nick make this refreshing summer recipe, here.