Watermelon Basil Chili Salad

Welcome to July.  Time is flying by so fast I'm not even sure what my name is anymore or which language I'm supposed to be speaking at what time of the day.
The basil in season these days has one of those lingering aromas that sticks with you all evening.  Just catching a whiff makes my heart thump and my limbs tingle.

Basil is sophisticated and fresh, and when paired with watermelon, it creates something outstanding.

I've made a similar salad before, but here I decided to keep it simple.  No tomatoes, vinegar, or red onion.  I wanted to keep the watermelon chaste.

The watermelon I used is baby watermelon.  The seeds are black but so small they don't bother me while eating.  And oh is it perfectly sweet and crunchy.  I love that about watermelon.. it gushes with a subtly sweet flavor while staying crisp.. but so juicy.. but so firm..

oh dear, I'm hyperventilating..

Serves 1

Ingredients

as much watermelon as you feel like eating, cubed

1 Tbsp chopped basil

1 Tbsp chopped scallions

1 small handful crumbled feta

1 thai chili

juice from 1/4 lemon

light drizzle of EVOO

Have this alongside some grilled sardines, and start singing Great Gig in the Sky like a madwoman.. but in a good way..