Arrange the watermelon, cantaloupe, cucumber, and feta across a large serving platter in an even pattern.

Scatter the halved cherry tomatoes and diced avocado throughout the arrangement.

In a small bowl, whisk together the lemon juice, hot honey, white wine vinegar, grated garlic, salt, and black pepper until smooth.

Slowly drizzle in the olive oil while whisking continuously until the dressing becomes slightly thickened and emulsified.

Taste the dressing and adjust the seasoning if needed for your preferred balance of sweetness and acidity.

Drizzle the dressing evenly over the salad ingredients.

Sprinkle the chopped mint, basil, and chives across the top.

Let the salad sit for 5 minutes so the flavors can mingle and develop.

Serve immediately while the fruit remains crisp and juicy.