Chop the watermelon up into small chunks of triangles and place on serving plates. Divide the goats cheese and scatter on top of the watermelon.
Finely chop the mint and basil and scatter over the salad. Drizzle over a little balsamic glaze on each salad and finish with a sprinkle of salt and pepper and a drizzle of olive oil.
Notes
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.