Cut away the green and white rind layers from the watermelon, and slice into 1-inch cubes. Lay on a serving dish.
Cut the cheese into 1/2-inch pieces and spread over the watermelon pieces.
Sprinkle the mint and basil on top. When I use basil in my garden, I toss on some basil flowers too. Add the pepitas.
Combine the verjus and oil, and drizzle over the watermelon salad. Finish with a light pinch of salt and ground black pepper.
Let sit for 30 minutes before serving.