Not your mother's fruit salad. A cold, thick, steak-like slice of ripe watermelon pairs unexpectedly well with salty Cotija cheese and a smoky vinaigrette. Also try it with leftover grilled chicken or beef.
1 medium-size red onion, sliced
1 cup seasoned rice wine vinegar
1 garlic clove, minced
1 tablespoon sugar
1 1/2 teaspoons table salt
12 cups assorted tender salad greens (such as mâche, watercress, arugula, and Bibb)
Stir together first 5 ingredients and 1/4 cup water in a glass bowl. Cover and chill 2 hours. (Mixture can be made and chilled up to 2 days ahead.) Remove onions from marinade, discarding marinade.
Toss together greens, cheese, 1 cup red onions, and desired amount of dressing in a large bowl. Top each watermelon slice with 1 1/2 cups greens mixture. Sprinkle with pepitas. Serve immediately with remaining vinaigrette and onions.