Pour 1/2 cup Balsamic Vinegar in a non-reactive sauce pan. Throw in any herbs or seasonings you wish.
Turn on your oven fan.
Boil on high for about 10 minutes until the balsamic vinegar is reduced by half.
Remove from heat and allow to cool. It will thicken as it cools.
Remove the rind from your watermelon and slice into triangles or cubes.
Slice your feta block into triangles or cubes.
(Optional) Peel your cucumber in alternating strips. Slice into 1/4 inch thick rounds.
Toss the watermelon, feta, optional cucumber, and mint leaves together. Drizzle with balsamic mint glaze. Serve.
Slice the watermelon in half. Remove the flesh using a melon baller.
Combine the watermelon balls with mozzarella balls and basil leaves. Toss.
Drizzle with balsamic basil glaze. Serve.