Bring vinegar to a boil in a small pot and continue to boil until vinegar is reduced to 1/4 cup – about 10 minutes. Remove from heat and let cool.

Preheat your grill to medium high heat.

Cut your watermelon into 8 1-inch thick wedges with rind. Gently press the watermelon with paper towel to soak up some of the excess water.

Cover one side of the watermelon wedges with olive oil before placing them oil-side down on the grill. Brush the top side with oil.

Grill over high heat for about 3 minutes on each side, or until grill marks have formed.

Remove from heat then drizzle on the balsamic reduction and remaining olive oil. Sprinkle with salt and pepper, and scatter torn basil leaves over top.