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 ½-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.