Years ago, I remember grimacing in distaste when a friend, who grew up in the Southern Appalachian Mountains, told me he sprinkles salt on his watermelon before he eats it. Now this friend isn't necessarily known for his culinary prowess (on another occasion he shared with me that his family used to fry leftover Krispy Kreme donuts in butter and serve them with ice cream), but he might have been ahead of his time when it comes to the salty watermelon.

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.