Watermelon Cucumber salad

This salad is the perfect combination of the fresh flavours and textures of late summer. I've brought it twice to potlucks and it proved to be a hit. There's nothing fussy about making it which only involves stacking the ingredients in a clear glass bowl to showcase the colours.

• chopped English cucumbers - I used the mini cukes which tend to be sweeter. I quartered them lengthwise, then chopped them into 3/4" pieces. You'll need enough to cover the bottom of the bowl.
• fresh blueberries - enough to cover the cucumbers
• 1- 2 tablespoons chopped fresh mint sprinkled sparingly over the blueberries
• cubed feta cheese cut into 1/2" cubes (250 ml container, drained)
• Watermelon cut into 3/4" cubes - use at least 2-3 cups
• Balsamic reduction (optional) It can be found in the vinegar section of the grocery store,

1. Find your prettiest glass bowl. My bowl held about 8-10 cups
2. Layer ingredients in the order they are listed in. Use the mint sparingly as it can take over!
3. To garnish the salad, sprinkle more chopped cucumber, and blueberries around the edge of the bowl and place a sprig of fresh mint in the center.
4. Refrigerate for an hour or two before serving.
5. If desired, pass the balsamic reduction to drizzle over the salad as a dressing.

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