Rinse arugula and kitchen herbs, rub dry, pluck leaves from herbs and cut off. Rinse the cherry tomatoes and cut them in half. Dice honeydew melon and feta into on-the-spot pieces. Squeeze oranges and lemon.
Divide arugula evenly on plates and top evenly with feta and melon cubes, and halved tomatoes.
Mix the salad dressing, season and spread evenly over the leaf lettuce. Bring to the table sprinkled with the chopped herbs.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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