Watermelon and Pickled Red Onion Salad

Yield: 4-6 servings

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

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.