*If making my tofu feta and quick pickling your white onion these are best done at least a few hours prior to serving but preferably the night before.

1. Prepare your watermelon by removing the skin and rind (consider saving the rind for my watermelon rind jams). Slice the watermelon in half, then place the cut side flat on your cutting board and slice into one inch half moons. Slice each piece into one inch cubes and transfer to a large serving bowl.
2. Slice the cucumber in half lengthwise. Then cut as thinly as possible into half moon slices.
3. Add the sliced cucumber to the watermelon with the strips of quick pickled onion, crumbled tofu feta, and chopped mint leaves (you can wait to add the mint leaves until right before serving if you want them to stay really fresh). Refrigerate until ready to serve.
4. To make the balsamic reduction, combine the balsamic vinegar and maple syrup in a small pot. With the pot lid off, bring to a very low simmer and maintain that low simmer for 10 to 15 minutes until the liquid has decreased by half. It will be ready when it can coat the back of a spoon without dripping off quickly. Remove from the heat and allow to cool. Transfer to a small jar and refrigerate until ready to serve.
5. When you are ready to serve, drizzle the watermelon salad with the balsamic reduction and enjoy. Best enjoyed fresh but any leftovers will keep for up to 24 hours in the fridge. Leftover salad won’t look quite as pretty but it will still be tasty.