Cut your watermelon into cubes and place it in a bowl.
Take a chunk of feta, crush it between your fingers and sprinkle it over the watermelon.
Grab a few leaves of basil, tear it into pieces with your fingers and toss it around the watermelon.
Take your pepper mill and grind fresh cracked black pepper on top.
Slowly drizzle olive oil and vinegar over the salad. Make sure your watermelon isn't swimming in dressing but that there is enough to nicely flavor it.
Sprinkle kosher salt or flaked sea salt on top.
Let the flavors marry for a bit (if you can resist). Serve. Flavors intensify as the watermelon soaks in the dressing so enjoy refrigerated leftovers up to 48 hours after making.