3 cups melon, such as honeydew, watermelon or your choice (peeled, seeded and cut int 3/4-inch cubes)
1 cup crumbled feta cheese (preferably Greek or French)
4 thinly sliced scallions (green part only)
2 tablespoons thinly sliced fresh basil (chiffonade)
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar (or more to taste)
1/2 teaspoon Sea salt
  freshly ground pepper (to taste)