Heat the vinegar in a small saucepan
over medium-low heat until thick, syrupy and reduced to about 1/2 cup, about 20 minutes. Watch carefully to make sure the vinegar
doesn't burn. Set aside to cool.
Bring 4 cups water and the jalapenos to a simmer. Remove from the heat and let steep
for 15 minutes, then drain, let cool and pour over the watermelon in a bowl.
Before serving, drain
the watermelon on paper towels and move onto a platter. Drizzle
over and add the feta cheese
, mint, parsley
and basil. Season with black pepper, if desired.