This is a light and refreshing salad that pairs well with barbecued meats on a hot summer day. The sweetness of the watermelon and the bitterness of the arugula is highlighted by the tartness of the pickled onions. All is tossed with a light, crowd-pleasing vinaigrette. —Dee
Test Kitchen Notes
This salad is addictive! Each bite has the sweetness from the watermelon, a briny pop from the pickled onions and feta, and a peppery boost from the lightly dressed arugula. The vinaigrette is just right for this salad and pulls all of the flavors together. The recipe claims to serve 8, but I ate two servings while testing the recipe, so consider that fair warning. You’re going to want seconds. —Marti Kennedy
For the salad and vinaigrette:
small to medium seedless watermelon
red wine vinegar
freshly squeezed lemon juice
crumbled goat or feta cheese
For the pickled onions:
thinly-sliced red onion
apple cider vinegar
whole black peppercorns
In This Recipe
Cube the watermelon into bite-sized pieces. Set aside.
To prepare pickled onions, thinly slice the onion, using mandoline for even cuts if you have one available.
In a small saucepan, combine the remaining pickling ingredients and bring to rapid boil, then remove from the heat. Place the sliced onions in heat-proof jar and pour the liquid over to evenly coat. The onions should soften within 15 minutes, depending on thickness.
In a small bowl, combine the red wine vinegar, lemon juice, and salt. Slowly whisk in the olive oil until incorporated.
In a mixing bowl, lightly dress and the arugula to taste and toss, then place it in a serving dish. Top it with the cubed watermelon, crumbled cheese, and pickled onions. Finish with any remaining vinaigrette, if desired.