Try it. I found the recipe online and tweaked it until it worked for me.
I suggest you play with it until it tastes exactly right. Like much in life, the trick to this is finding the balance in all the ingredients.
1/2 Ripe red watermelon, cut into chunks.
1 container good feta cheese, crumbled.
handful of basil leaves
Chunk the bright red watermelon and place in a bowl.
Crumble some feta on top. Don’t go crazy, you want to add some salt to the dish, but not make it a cheese and watermelon salad!
Roll up 3 or 4 basil leaves. Cut crossways with sharp knife to create pretty green ribbons.
Sprinkle basil on top of the feta. If you get too much, the salad will get slightly bitter. Too little and it doesn’t work either. Taste as you go.
Now, squeeze that good fresh lime all over the whole thing. Again, too much, you’ll be sour. You want a tang and acidity from the lime, without overpowering the other elements.
Cover and refrigerate for one hour at least!
Great as a starter, or by itself for lunch.