What I love about this salad are the bold flavors contrasting the sweet watermelon. The tang from the feta cheese, the bite of the arugula, and the pickled red onions. Ahh, the onions. They are so delicious and easy to make as well as versatile. Use them in sandwiches, burgers, tacos, hot dogs, and salads. You can whip them up in minutes and they will keep them a long time in the fridge. You'll find the recipe at the end of this post.
watermelon feta salad with tomatoes and pickled red onions
- 3 cups watermelon, rinds removed and cubed
- 1 cup feta cheese, cut into small cubes
- 4 cups arugula
- 6 cherry tomatoes, halved
- 1/2 cup pickled red onions (see recipe below)
- fresh mint, chopped
fresh basil, chopped
- 3 T. olive oil
- 2 t. rice vinegar or white balsamic
- pinch of salt
how to make pickled red onions:
- 1 medium red onion
- 1-1/2 cup distilled white vinegar
- 1/2 cup water
- 1 T. sugar
- 1 t. salt
- 1 t. whole peppercorn
- a few fresh sprigs of thyme (optional)
Cut the onion in half lengthwise. Peel, and cut into thin half moon slices. Bring about 4 cups of water to a boil in a saucepan. Turn off heat and submerge onions for 20 seconds. Drain and transfer to a large heatproof glass jar or container with a lid. The onions should fill the container without being tightly packed.
Bring vinegar, water, sugar, salt, and peppercorns to a boil in a saucepan to dissolve the sugar. Pour the hot liquid over the onions in the jar. Allow to sit at room temperature for 30 minutes, then add fresh thyme sprigs, cover, and refrigerate. Allow at least 2 hours for the flavors to meld, longer if possible. Keep refrigerated for up to 2 weeks.
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