4 sprigs basil
4 cups cubed watermelon
1/2 cup crumbled feta cheese, divided
3 tablespoons basil infused olive oil
3 tablespoons grapefruit white balsamic vinegar
Fleur de sel or sea salt to taste
Remove the basil leaves from sprigs and roll each one lengthwise. Cut into chiffonade to create ribbons of basil.
Place the watermelon cubes in a serving bowl and sprinkle with half the feta and the basil. Whisk the oil and vinegar together, drizzle over the watermelon and toss gently to coat.
Top with the remaining feta and a few pinches of salt. Let rest for half an hour before serving to allow the dressing to soak in. Garnish with basil and serve.
Serve with grilled vegetables and chicken.