Arrange the watermelon cubes and tomato halves on the serving plate. Sprinkle generously with sea salt and cracked pepper (do not use pre-ground pepper in a can-it will be too over powering).
Drizzle with basil chili oil and serve cold.
Basil Chili Oil Recipe
Bring a small pot of water to a boil. Blanch the basil leaves for 30 seconds. Remove leaves and place in a bowl with water and ice. Allow the basil to cool completely and then remove from water and dry on paper towels.
In a blender or mini prep, blend the basil leaves, oil, salt and chili flakes until smooth. You will still have small pieces of basil, but thats ok.
Pour oil into a squirt bottle to make drizzling easier. If you don't have one just use a spoon to drizzle.
Notes:
You must blanch the basil before you blend. If you skip this step the oil will be grey and very unappetizing.