Watermelon Salad with Pickled Onions and Feta

The sharpness of pickled onions offers a pleasing contrast to crisp, juicy watermelon and salty, creamy feta cheese.


6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 77
Fat 3.9 g
Satfat 1.3 g
Monofat 2 g
Polyfat 0.4 g
Protein 1.9 g
Carbohydrate 9.8 g
Fiber 1.2 g
Cholesterol 6 mg
Iron 0.4 mg
Sodium 152 mg
Calcium 51 mg


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


1. Combine first 3 ingredients in a small bowl, and let stand for 30 minutes. Drain.

2. 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.

Joanne Weir,

Cooking Light

June 2009
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