Cut chilled, de-rinded watermelon into ¼ or ½ inch thick triangular slices and deseed. Slice feta in thin pieces. Layer watermelon and feta on a plate, inserting some basil in between layers, as meticulously or sloppily as you like. It all tastes the same. Be free. Sprinkle with remaining basil leaves. Drizzle with a generous hand of olive oil and sprinkle with good, flaky sea and a tad of cracked pepper.