Watermelon and Tomato Salad with Basil Oil

INGREDIENTS

2 cups

fresh basil, plus more for garnish

1 1/2 cups

extra-virgin olive oil

6 cups

cold cubed watermelon (from about 4 1/2 pounds watermelon), rind removed

heirloom tomatoes, cut into 1/2-inch wedges

Kirby cucumber, cut into 1/2-inch-thick slices on the bias

1 tbsp

extra-virgin olive oil, plus more for drizzling

1 tsp

fresh lemon juice

1/2 cup

crumbled soft goat cheese (4 ounces)

Sea salt and freshly ground pepper