Dice the seedless watermelon into uniform 1-inch cubes and place in a large chilled bowl.

Prepare the basil by stacking the leaves, rolling them tightly, and slicing them into thin ribbons.

In a small whisking bowl, emulsify the extra-virgin olive oil and fresh lime juice.

Drizzle the lime vinaigrette over the watermelon and toss gently to coat.

Add the chiffonade basil and crumbled feta cheese to the bowl.

Season with sea salt and cracked black pepper, then toss one final time to distribute ingredients evenly.

Drizzle with balsamic glaze immediately before serving to maintain aesthetic contrast.