Add the watermelon and tomatoes to a large salad bowl.
Drizzle the olive oil and balsamic vinegar over the fruit.
Add the fresh basil, toss the salad, and enjoy.
This dish tastes best served immediately or shortly after preparing.
If you have leftovers, cover and refrigerate them until the next day.
Tear the basil or use herb scissors just before adding to the dish to avoid bruising and discoloration.
If using a mini watermelon, you will only need half of it to make 2 servings of this recipe as written. Or use the whole melon to make at least 4 servings. If you click on the number of servings in the recipe card it will adjust the measurements up or down for the exact number of servings you need.
Variations:While I recommend sticking with the basic ingredients (watermelon, tomatoes, and balsamic vinegar,) there are many ways to customize this recipe. Here are some of my favorite additions: