Watermelon and Mozzarella Salad

• ½ small (about 4 lb) seedless watermelon
• 2 medium heirloom tomatoes (about 1 ½ lb), thinly sliced
• 8 oz fresh mozzarella, thinly sliced
• 2 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp flaky sea salt
• ¼ tsp freshly ground pepper
• ¼ c basil leaves

Cut rind from watermelon. Slice melon into thin rounds, about ¼-inch thick, and then cut each round into 4 wedges.

Arrange melon, tomato and mozzarella on a large platter and drizzle with oil and vinegar. Sprinkle with salt, pepper and basil.