Whisk 3 tablespoons vinegar, 1 tablespoon honey, 2 teaspoons lemon zest, 2 teaspoons lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Slowly drizzle in 2 tablespoons oil, whisking constantly until emulsified.
Add 3 cups watermelon, the cubed cucumber, 1 cup feta, the chopped chiles and 3 tablespoons basil; toss to combine. Serve immediately, using a slotted spoon. Recipe developed by Jasmine Smith