Make the salad dressing first. Measure out each ingredient with the appropriate measuring spoon and place it into that jar.

Secure the lid on the jar and shake it until the ingredients are thoroughly combined. Set aside while making the salad.

Next cut up the watermelon. Start by slicing it in half on a large cutting board with a large sharp knife. Slice that half into half again so you have a quarter of the watermelon. Set it on one side and cut large slices of the watermelon, about 1 inch thick. They will be shaped like half-moons. Take one of the slices and cut it in half so you have two wedges. If there are more seeds in the watermelon than you'd like, use the tip of the knife to gently dig them out of the watermelon.

Make cuts an inch or so apart down one side of the wedge all the way to the rind, then along the other side to cut out inch-sized pieces. Place the pieces in a large bowl and discard the rind. Repeat the process until all of the watermelon is cut.

Cut up the cucumber next. Rinse the cucumber off then place it on the cutting board and slice the rounded ends off with the large sharp knife. Cut the body of the cucumber it into roughly inch-sized slices. Cut each slice into four pieces and add the pieces to the bowl of watermelon. Repeat until all of the cucumber is cut up.

The final item to chop is the basil. Take half of the leaves and stack them on top of each other. Roll them tightly together then use a sharp knife to thinly slice the leaves into little ribbons. Do the same with the other half of the basil, then use your fingers to unfurl the ribbons. If they're too long you can chop them up a bit with the knife, then sprinkle them over the fruit in the bowl.

Shake up the dressing then unscrew the lid and drizzle it over the salad. Use a large soft spatula to gently stir the salad together. You can either serve it immediately or cover the salad with a lid or plastic wrap and store it in the fridge to serve later.