I first discovered it at a restaurant called the “Red Tavern” in Chico Ca. I was able to pretty quickly deconstruct and recreate it. Watermelon wedges rinds removed or not, a pinch of salt, a dash of a ginger sesame vinaigrette (homemade is best but you can use store-bought too), a chiffonade of spearmint leaves, and some quality, freshly grated, Pecorino Romano cheese. If your watermelon was not already cold from the fridge, plate it and put it in the fridge for 20 minutes.
Simple and delicious.