Cut the seedless watermelon into bite-sized cubes, approximately 1-inch in size, to yield about 4 cups. Place in a large mixing bowl.

Finely chop the fresh basil leaves and sprinkle over the watermelon in the bowl.

Crumble the feta cheese on top of the watermelon and basil mixture.

In a small bowl, whisk together the lime juice, honey, olive oil, and champagne vinegar until emulsified.

Pour the dressing over the salad and gently fold to combine, ensuring all pieces are lightly coated.

Season with kosher salt and freshly ground black pepper to taste, and toss lightly again.

Serve immediately or refrigerate for up to 1 hour before serving.