Cut 2 one-inch-thick slices from the center of a medium (about 7 lbs.) watermelon. Brush the slices on both sides with olive oil and sprinkle with dried basil; season. Grill over medium heat until grill marks appear, about 3 minutes per side. Transfer to a cutting board and cut into wedges. Top with 1 ball (about 7 oz.) burrata, 1/2 cup toasted chopped hazelnuts, 1/3 cup torn fresh basil leaves and balsamic drizzle.