Begin by slicing a small seedless watermelon into 4-inch squares, cutting each square into smaller bite-sized pieces. Place in a colander to drain excess juice.

On a large serving platter, lay out watermelon pieces in a single row, alternating each piece with slices of fresh mozzarella.

Sprinkle the salad with kosher salt and freshly ground black pepper.

Stack and thinly slice fresh basil, sprinkle generously over the salad.

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

Plate two stacks of watermelon and mozzarella for each serving and enjoy the salad fresh.