Watermelon and Herb Salad

From Liz's book "Beautifully Delicious, Cooking with Herbs and Edible Flowers"

​Serves 6
¾ cup balsamic vinegar
1 teaspoon sugar
1 small seedless watermelon
1 pint cherry tomatoes (assorted colors)
2 tablespoons thinly sliced red onion or scallions
2 tablespoons chopped mint
2 tablespoons thinly sliced basil
2 tablespoons extra virgin olive oil
Kosher salt
Pepper, freshly ground
½ cup feta cheese 
½ cup assorted edible flower petals (nasturtium, calendula, garlic, chive, cherry tomato, cucumber)

1. To create the glaze, bring the balsamic vinegar and sugar to a boil in a small saucepan over high heat.  Reduce the heat to low and simmer until the vinegar is reduced and syrupy, about 20 minutes. Set aside to cool. *You can purchase a balsamic glaze if you prefer.

 

1. Remove the rind from the watermelon and slice into 1 ½- inch thick slices. Cut disks from the watermelon slices using a 2 ½- inch cookie cutter. Save the leftover melon for nibbling.
   
   
2. Slice the tomatoes in half from top to bottom. Cut the feta into tiny cubes and set aside for garnish. Combine the sliced tomatoes, onion, herbs, and olive oil in a bowl and toss gently with salt and pepper to taste.  
   ______________________________________________

To serve as a plated appetizer:
Place a watermelon disk on each plate. Evenly distribute the tomato and herb mixture onto the top of each watermelon disk and drizzle with balsamic glaze. Finish with a sprinkling of feta and flower petals.
 
To serve as a salad:
Remove the rind from the watermelon. Cut the watermelon into 1 inch cubes. Place 4 cups of watermelon into a large bowl. Combine with the tomatoes, slice onions, and herbs. Toss gently with 2-3 tablespoons of the balsamic glaze and olive oil. Season with salt and pepper to taste. Finish with flower petals and feta. Serve.