Grill watermelon and peaches just long enough to create grill marks, about 20 seconds for the watermelon and one minute for the peaches. (If you don’t have a dairy grill pan, you can use a skillet instead.)

To make the dressing, whisk olive oil, honey, orange juice, and lime juice until emulsified. Add chopped mint and basil and stir to combine.

Add arugula to a large bowl or platter and top with grilled watermelon and peaches. Top with crumbled feta cheese. Serve dressing on the side, and drizzle on individual portions immediately before eating.