Slice and cube the watermelon and feta and set aside.
Seed and dice the jalapeno and set aside.
Slice the basil and mint leaves into chiffonade (as instructed above) and set aside.
Season the watermelon cubes with a squeeze of lemon and a pinch of salt and toss to combine.
Plate the watermelon in a single layer on a platter. The salad will look prettier if you use a large, long serving platter to plate rather than a bowl.
Distribute the feta cubes evenly on top of the watermelon pile. Break up some of the cubes into crumbles.
Sprinkle the diced jalapeno on top of the watermelon and feta.
Drizzle the olive oil over top.
Garnish with the sliced herbs and lemon zest.