I simply scooped out pieces of the watermelon and cucumber (also technically a melon) with a melon-baller. I marinated the melon balls in sherry vinegar and olive oil for a about six hours to infuse them with some added flavor. Just before plating I tossed them with salt and pepper.
I made small "X" shaped notches in the cherry tomatoes before dropping them in simmering water for about 30 seconds to loosen up their skin. I then shocked them in an ice water bath before peeling them. I tossed them with sherry vinegar, olive oil, salt and pepper before plating.
I made the basil oil by blanching the leaves in salted boiling water for 15 seconds and then shocking them in ice water to set the color. I pureed the leaves with olive oil and some kosher salt. I finished the plate with some basil leaves and flowers.
Organic Basil - Weaver's Way Farm
Organic Cucumber - Culton Organics