8 cups seedless watermelon, cut into 1-inch cubes (about 2 1/2 lbs)

1/4 cup basil, sliced into thin strips

1/4 cup pine nuts, toasted

2 teaspoons olive oil

2 tablespoons Balsamic vinegar

1/4 cup tablespoons Pecorino Romano cheese, finely grated

Sea salt, to taste

In a large bowl, toss together watermelon, basil and pine nuts. In a small bowl, whisk together olive oil and Balsamic vinegar. Drizzle over watermelon mixture. Just before serving, sprinkle with Pecorino Romano cheese and season to taste with sea salt. Serve cold.

Serves 4 to 6.