The success or failure of all recipes depends on good ingredients, but perhaps this one more than most. The watermelon needs to be sweet and juicy, the feta salty and crumbly, the extra virgin olive oil velvety in texture. Get those right, and it’s sunshine on a plate.

Serves 4

6 Cups watermelon flesh, well chilled

4 ounces feta

A handful of fresh basil leaves

½ small red onion, very thinly sliced (optional)

Extra virgin olive oil

Slice the watermelon into thin wedges, then chop the feta into long, slim pieces. Scatter all the ingredients – bar the olive oil – on to a serving plate, making sure they’re sufficiently mixed up. Drizzle with a little oil, then don’t hang about – serve immediately.