My Watermelon Salad

This is one of those recipes that slips into your repetoire and before you know it you are making it 4 times a month and referring to it as my watermelon salad. This is not my recipe, it comes to me from K, and to her from a restaurant in San Francisco, and really, it's a classic greek pairing. But, I promise you, make it a few times, serve it to your friends, and before long you too will be calling it My Watermelon Salad.

1/4 to 1/3 of a ripe water melon, cut into bite sized pieces.
1/2 to 1 Cup of soft greek feta, cut or crumbled into pieces.
A good handful of basil, cut to ribbons
Juice of one lemon.
Some good olive oil.
Some basil oil if you're feeling fancy
2 T toasted pinenuts.
Maldon salt and some coarsely ground pepper.

Salad greens. K uses mache, which I can never find. I use watercress. Butter lettuce might be nice. I think arugula would be great. So, you know, pick something green and toss it in.

If I was going to do this salad for work, I'd cut the watermelon into rounds and the cheese into squares, and stack it all up in layers, and garnish it with a cutesy little cress salad on top of the stack, but, since I am anti fancy plating at home, I just toss the whole mess into a big bowl and swirl it around with my hands till everything is coated.