Burrata and Melon Salad with Toasted Cumin and Basil

In a large bowl, toss the melon with the vinegar and fine sea salt. Let stand for 10 minutes. Meanwhile, in a small, dry skillet, toast the cumin seeds over low heat, tossing occasionally, until fragrant, 3-4 minutes. Transfer seeds to a plate and let cool, then lightly crush with a mortar and pestle or on a cutting board, rocking the bottom of a heavy skillet on top. Reserving the vinegar, arrange melon slices on serving plates. Top with cheese and cucumber. Drizzle each plate with 1/2 teaspoon each oil and reserved vinegar. Sprinkle with cumin seeds, basil, flaky sea salt, and cracked pepper.