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Place watermelon cubes in a large bowl. Add mint, sesame seeds, olive oil, and lemon juice. Toss gently until just combined; set watermelon salad aside.
Cook peanuts in a medium skillet over medium heat, stirring occasionally, until just lightly toasted, about 2 minutes. Add bourbon, soy sauce, and sugar; cook, shaking skillet vigorously, until skillet is almost dry, 15 to 30 seconds. Transfer peanuts to a plate, and let cool until room temperature, about 10 minutes.
Divide watermelon salad evenly among 8 bowls, and top evenly with feta and fried peanuts. Sprinkle with Bourbon Salt to taste. Serve immediately. Bourbon Salt ACTIVE 5 MIN. - TOTAL 1 HOUR, 40 MIN. - MAKES 1 CUP Line a rimmed baking sheet with parchment. Bring 2 ½ cups bourbon to a simmer in a pan over medium. Cook, undisturbed, until reduced by half, about 10 minutes. Add 1 cup coarse sea salt; bring to a simmer. Cook, undisturbed, until most of bourbon has evaporated, about 8 minutes. Spread salt on baking sheet in an even layer. Bake at 200°F until dry, about 1 hour. Let cool 15 minutes. Break up large pieces; store in an airtight container at room temperature up to 1 month.