The sharpness of pickled onions offers a pleasing contrast to crisp, juicy watermelon and salty, creamy feta cheese.
1 cup vertically sliced red onion
1/4 cup red wine vinegar
1/4 teaspoon kosher salt
1 1/2 tablespoons white balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
2 1/2 cups cubed seedless watermelon
1 small cucumber, halved lengthwise and thinly sliced (about 1 cup)
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
How to Make It
Combine first 3 ingredients in a small bowl, and let stand for 30 minutes. Drain.
Combine balsamic vinegar, oil, and pepper in a large bowl; stir well with a whisk. Add onion mixture, watermelon, and cucumber; toss gently to coat. Arrange watermelon mixture on a platter. Top with cheese, mint, and basil.
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Made this for a potluck, doubled. The onions, feta and balsamic dressing add a tangy element to the watermelon. Super delicious, I will definitely make this again. There is a similar recipe in the June 2015 issue but the first ingredient of "1 cup sugar" and a couple of obscure ingredients made me choose this older one instead. But check out the other one too, if you'd rather pickle the cukes, and you know where to get powdered sumac!
Extremely refreshing as a site for a summer dinner. The watermelon - mint - feta combo really, really works. So yummy. I made this into a meal with the Quinoa and Pistachio Salad with Moroccan Pesto (Cooking Light July 2009) and a grilled chicken breast. The combination was stellar.
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