Add ½ cup feta, ½ cup yogurt, 1 tablespoon parsley, 2 tablespoons buttermilk, 1 teaspoon mustard, 2 cloves peeled and trimmed garlic, salt and pepper to the bowl of a food processor. Process until smooth and creamy, about a minute.
Plate 1 ½ ounces arugula, 1 sliced cucumber, and 4 cups cubed watermelon onto a serving dish. Plating works better here than tossing as water from the watermelon can make the greens soggy.
Spoon ½ cup of Garlic Feta Dressing over the salad and serve.
You’ll have leftover dressing that also makes for a great veggie dip. Keep it in the refrigerator, in an airtight container, and use within a week.