Peel and cube the watermelon. Save the rind to steep in some water for a refreshing drink!
Stack and roll the mint leaves into a cigar shape, then slice horizontally to chiffonade. Repeat with the basil leaves. Separate the leaves by sprinkling on watermelon.Add feta, olive oil, lime juice, salt and pepper. Toss to mix and serve immediately.Sip on your watermelon water, enjoy your plate of barbecue heaven, and lap up the adoring looks from your dining partners. You're a gee dang culinary hero.