Slice the watermelon 1 inch thick across with rind remaining.
In a small bowl -- add garlic, oil and salt and allow the cheese balls to marinate, use enough salt to bloom the flavor of the cheese.
Pre-heat the grill to 400 degrees.
In a separate bowl, shave the onion (half-moon) micro thin and mix together with the shaved mint and basil. Cut the tomatoes in ½ and season with salt -- keep separate.
Evenly add the sugar to the watermelon and grill all flesh sides to brûlée the sugar onto the melon with the grates of the hot grill.
Remove the watermelon and using a KitchenAid melon baller scoop -- the scoops should be approximately the same size as the cheese balls.
Once all the melon is scooped and chilled, add to a large bowl with the tomatoes, herbs and onions, and cheese with garlic and oil, and taste -- add a splash of the cider vinegar and a little more olive oil, taste again to correct seasoning with salt, refrigerate for 15 minutes.