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
• 3 heirloom tomatoes, cut into 1/2-inch wedges
• 1 Kirby cucumber, cut into 1/2-inch-thick slices on the bias
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 teaspoon fresh lemon juice
• 1/2 cup crumbled soft goat cheese (4 ounces)
• Sea salt and freshly ground pepper