Watermelon and Tomato Salad with Hibiscus Gastrique

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4 medium heirloom tomatoes, sliced into rounds

Kosher salt and freshly ground black pepper

4 cups seedless watermelon triangles (about 2-inch triangles; from about 1/2 small watermelon)

Four 2-ounce burrata balls

Hibiscus Gastrique, recipe follows

Micro greens, such as micro basil, for topping

1 small Pickled Onion, thinly sliced, recipe follows

Hibiscus Gastrique:

1 cup dried hibiscus flowers (sorrel)

1/2 cup packed light brown sugar

1/2 cup red wine vinegar

2 sprigs fresh thyme

Pickled Onion:

1 cup distilled white vinegar

2 tablespoons granulated sugar

1 tablespoon sea salt

1 small red onion, thinly sliced