1. Wash hands with soap and water.
2. In a small bowl combine together honey, lime juice, and salt, and drizzle in olive oil while whisking. Set aside.
3.  In a large bowl, combine watermelon, and cucumber.
4.  Wash and dry basil and mint leaves. Tear basil and mint leaves into a large bowl of watermelon and cucumber.
5. Top the watermelon salad with honey vinaigrette, and gently toss to combine. Top with feta cheese and serve. 

Store in an airtight container and refrigerate for up to four days.