1. Cut rind from the watermelon, then chop the fruit into 1-inch chunks. Place chunks in a colander to drain as your chop.
2. In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing.
3. Place watermelon, roquette, blueberries in a large salad bowl. Pour dressing over the watermelon and toss gently to coat. Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad. Serve.
OUTstanding Chef's Note: This salad is best made just prior to serving. Prepare one hour or less before your meal.