1 canteloupe, peeled, seeded, and cut into chunks

1 large or several small heirloom tomatoes, cut into chunks

1 small handful fresh basil, roughly chopped

for vinaigrette:

juice & zest of 1 lemon

large pinch sugar

1/3 c. olive oil

for chile salt:

3 tsp. course maldon salt flakes or kosher salt

1/2 tsp. (or to taste) chile flakes

Place melon, tomato and basil in a large bowl. Make vinaigrette: place lemon juice, zest and sugar in small bowl. Drizzle in olive oil while whisking constantly until emulsified. Make chile salt: chop chile flakes into a fine powder with a chef’s knife. Combine with salt in a small bowl. Toss salad with vinaigrette and sprinkle with chile salt.