Cut the Yellow Doll watermelon into bite sized cubes. Discard the rind.
Cut the Kumato tomatoes in half horizontally.
Cut the Gold Perino (or Sun Gold) tomatoes in half, vertically from end to end.
Peel the shallot and discard the skin. Slice the thinly.
Roughly chop the mint and basil.
Drain the bocconcini and pat dry. Cut half the bocconcini into half. Leave the rest whole.
In a large mixing bowl, mix all the Yellow Doll watermelon, tomatoes, sliced shallot, and cherry bocconcini together. Do so gently so as not to break the Yellow Doll watermelon and to ensure it doesn’t water too much.
Mix the Extra Virgin Olive oil, red wine vinegar and sugar together.
Mix well until the sugar is dissolved.
Using a slotted spoon, place half the mixed salad onto the platter. The slotted spoon will ensure you don't pick up all the juices.
Drizzle half the dressing on the salad.
Sprinkle ⅓ of the chopped mint and basil on top.
With the same slotted spoons, place the rest of the salad on top.
Drizzle and sprinkle with the rest of the dressing, mint, and basil.
Season with a generous grind of salt and pepper.
If you’re not able to get your hands on Yellow Doll watermelon, you can of course use normal red crimson fleshed watermelon.
You can select any small tomato, be it roma, grape or cherry. Ideally what you are looking for is variety in colour.
If the red wine vinegar is too tart for you, you can replace it with apple cider vinegar.
As with all watermelon-based salad, this is to be the last component of the meal that you assemble.