Watermelon, Arugula, And Pickled Onion Summer Salad

• For the salad and vinaigrette:
• 1 small to medium seedless watermelon
• 1/8 cup red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon salt
• 1/4 cup olive oil
• 4 cups arugula
• 1/2 cup crumbled goat or feta cheese
• For the pickled onions:
• 1/2 cup thinly-sliced red onion
• 1/2 cup apple cider vinegar
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon whole black peppercorns

1. Cube the watermelon into bite-sized pieces. Set aside.
2. To prepare pickled onions, thinly slice the onion, using mandoline for even cuts if you have one available.
3. In a small saucepan, combine the remaining pickling ingredients and bring to rapid boil, then remove from the heat. Place the sliced onions in heat-proof jar and pour the liquid over to evenly coat. The onions should soften within 15 minutes, depending on thickness.
4. In a small bowl, combine the red wine vinegar, lemon juice, and salt. Slowly whisk in the olive oil until incorporated.
5. In a mixing bowl, lightly dress and the arugula to taste and toss, then place it in a serving dish. Top it with the cubed watermelon, crumbled cheese, and pickled onions. Finish with any remaining vinaigrette, if desired.

salad, watermelon, red wine vinegar, freshly squeezed lemon juice, salt, olive oil, arugula, crumbled goat, onions, red onion, apple cider vinegar, salt, sugar, whole black peppercorns

Taken from food52.com/recipes/37058-watermelon-arugula-and-pickled-onion-summer-salad (may not work)