The summer after my freshman year of college, I drove down to St. Augustine, Florida with a friend and bussed tables at his uncle's restaurant. This salad was a popular appetizer, and I cleared so many of them that I eventually figured out how to make it myself (with a few alterations). My addendum is a crack of black pepper for spice to counter the more conventional notes: sweet fruit, salty cheese, and sharp vinegar. Almost florally, the single basil leaf perfumes this perfect bite, which pops in your mouth as it hits each corner of the tongue.
4 watermelon spears, cut into 1"x1"x3" rectangular prisms
4 basil leaves
Freshly cracked black pepper
This is more of an assembly job than cooking. Your tower should be stacked (from bottom to top) like this: a balsamic-splashed watermelon spear, a basil leaf, then a few crumbles of feta. Finish with a light drizzle of fruity olive oil and freshly cracked black pepper.