Cucumber Watermelon Salad with Feta and Balsamic Glaze

This salad is inspired by one I had last summer at a Chicago restaurant on a day when it was about 95 and very humid. What could be more refreshing than a fancy plate of watermelon? That version was served wedge style with feta, mint, and some bacon crumbles scattered on top. My version incorporates cucumber for an additional refreshing twist. Although the wedge was visually appealing, I prefer a chopped salad. This makes a great lunch for two, or can easily be made into four smaller salads to serve with dinner.

Ingredients

1 English cucumber, chopped

5 cups chopped watermelon

2 tablespoons fresh mint, chopped

2 tablespoons fresh basil, chopped

½ cup crumbled feta cheese

2-3 tablespoons balsamic glaze

Directions

Divide the cucumber and watermelon evenly in two salad bowls. Stir so they are evenly dispersed.  Sprinkle the mint and basil over each bowl. Add ¼ cup feta crumbles on each bowl. Drizzle with the  balsamic glaze. 

Serves 2