Watermelon and Pickled Red Onion Salad

May 29, 2021

Watermelon can be used in "salads, sides and even ice to keep the summer heat out on the back porch where it belongs." ~The Tennessee Magazine


Separate onion rings and place in a glass bowl. Bring water, vinegar and sugar to a boil in a small saucepan over high heat. Pour over onion rings and let steep for 30 minutes, stirring occasionally. Meanwhile, combine arugula and radicchio in a large bowl. Add watermelon and toss. Drain onions, reserving liquid. Add onion rings to salad bowl. Combine 2 tablespoons of reserved liquid with olive oil. Drizzle over salad and toss gently. Sprinkle with feta cheese and season with salt and pepper, to taste. Divide among 4-6 chilled salad plates, garnish with pine nuts and serve immediately.

Recipe by The Tennessee Magazine. Photograph by Robin Conover.


2 small red onions, cut into 1/4-inch rings

1/2 cup water

1/2 cup red wine vinegar

1/4 cup sugar

4 ounces baby arugula (a salad green)

1 small head radicchio, chopped

4 pounds seedless watermelon, cut into 1-inch chunks

1/4 cup olive oil

4 ounces feta cheese, crumbled

Salt and pepper, to taste

1/4 cup pine nuts, lightly toasted