3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks (about 2 pounds/1kg chunks after rind is discarded)
1 tablespoon (15ml) juice from 1 lemon, plus 4 (2-inch) strips zest, removed with a sharp vegetable peeler
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
1/4 cup (10g) roughly chopped fresh mint leaves
Up to 4 ounces (1 quart) arugula leaves (optional; see note)
Kosher salt and freshly ground black pepper
4 ounces (110g) feta cheese (see note)