Wash and dry the fresh basil leaves before slicing them into thin strips. Cut the seedless watermelon into 1-inch cubes.

In a large mixing bowl, gently combine the watermelon cubes, basil strips, and crumbled feta.

Whisk together lime juice, honey, olive oil, and champagne vinegar in a small bowl until emulsified.

Drizzle the dressing over the salad mixture and gently toss until well coated.

Sprinkle kosher salt and freshly ground black pepper over the salad, and toss gently to distribute evenly.

Serve immediately or refrigerate for up to an hour before serving.