Tomato and Watermelon Salad with Feta and Mint

Heat the balsamic vinegar in a small saucepan over low heat until the volume is reduced by half, 20 to 30 minutes.

Remove from heat and let cool to room temperature.

Core tomatoes and cut each one into four 1/4-inch thick slices.

You need eight slices total.

Cut eight 1/4-inch thick slices of watermelon.

Trim the rind and cut slices into rectangles of equal sizes, about 2 inches wide and 3 inches long.

Spread watermelon and tomato slices out on a plate.

Drizzle with olive oil and sprinkle with salt and sugar.

Layer watermelon and tomato slices on 4 plates to form a stack on each plate.

Sprinkle pine nuts and feta over the watermelon and tomato stacks, then drizzle with the balsamic reduction, zigzagging back and forth across the plate.

Sprinkle each stack with a pinch of salt and garnish with mint.