Start by rinsing your small watermelon under cool water to remove any dirt. Using a sharp knife, carefully cut the watermelon in half, then slice each half into ½-inch thick squares, approximately 3 inches by 3 inches.

Next, slice the mozzarella ball into ½-inch thick slices, similar in size to your watermelon squares.

On a large serving platter, alternately layer the watermelon squares and mozzarella slices.

Take fresh basil leaves and gently tear or sprinkle them over the salad.

Drizzle high-quality extra-virgin olive oil over the top, followed by balsamic glaze.

Finish by sprinkling flaky sea salt and freshly ground black pepper on top before serving.