- 2 1/2 lbs watermelon, chilled
- 1/4 lb Greek feta cheese
- 2 tablespoons toasted pine nuts
- 3 fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- Optional- freshly ground pepper
-Cut the watermelon into 1-inch cubes and arrange on a serving platter.
-Crumble feta all over the watermelon.
-Sprinkle with pine nuts and torn basil.
-Drizzle with olive oil and top with a twist of freshly ground pepper.
200 Jackson Street
San Francisco, CA