Watermelon and Pickled Red Onion Salad

Directions

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.