Slice the watermelon.

Use the small and medium-sized heart-shaped cookie cutter to make the watermelon hearts.

Repeat with the strawberries (mine were small, so I only made small heart cutouts).

Arrange the strawberry and watermelon hearts on a round platter in three separate sections. Leave a corner at the top left for the blue section.

Top the red stripes with a few halved strawberries.

Place the bocconcini in the gap between each section.

Fill the corner with blackberries and blueberries.

Slice 2 boccincini and cut out a few stars. Place these on top of the blackberries and blueberries.

Drizzle with olive oil and balsamic glaze. Sprinkle with sea salt.

Serve.