SALADS - WATERMELON SALAD

3 cups watermelon, seeded, cut into 2-inch chunks

1 cup crumbled feta cheese

Coarsely ground black pepper to taste

1/2 teaspoon red-pepper flakes (optional)

In a large bowl, combine the watermelon, feta, and a few generous grindings of black pepper. For a little more zing, add the red pepper flakes, if you like.

MY NOTE:  I like to add 2 tablespoons of basil leaves, chiffonade. 

From Big Sky Cooking by Meredith Brokaw and Ellen Wright.