Ingredient:

• 3 pounds ripe seedless watermelon (about ½ small round watermelon or 4 cups cubed), cut into ¾″ cubes
• 2 mini cucumbers or 1 small cucumber, thinly sliced into rounds
• ½ cup thinly sliced shallot (1 medium-to-large shallot)
• 3 tablespoons sherry vinegar or red wine vinegar
• ¼ teaspoon fine sea salt
• 2 tablespoons extra-virgin olive oil
• Small handful fresh mint and basil leaves, torn if large, for garnish
• Flaky sea salt or kosher salt, to taste
• Freshly ground black pepper, to taste