This is one of those dishes that I look forward to all year long. I have made many variations of the watermelon-feta combination and have now decided that this is my very favorite.
I never pickle things. I adore pickled items but I always think that they will take too much time or I will have to deal with boiling, canning, etc. For these pickled red onions that is not at all the case or I would not have made them.
Pickled Red Onions
1 Tbs Kosher Salt
1 Tbs Sugar
1/2 Cup Red Wine Vinegar (can substitute for white wine vinegar)
1 Cup Water
1 – Large Red Onion, thinly sliced (or improvise, with a small red onion and part of a sweet onion, as I did today)
In a small bowl, whisk top 4 ingredients until sugar and salt are disolved.
Make sure your onions are very thinly sliced. I cut my onions in half and sliced little half moons (I am sure there is a term for this)
Put onions in a jar, add the pickling mixture.
Let sit, room temperature, for at least one hour.
That. Is. It. So simple! They taste great, the pickling takes the bite out of the onion but leaves the best texture and flavor. I have a feeling that I will be using these on everything for the next couple of weeks. They keep in the fridge for up to a month.
Watermelon Feta Salad
Greens – I love the 50/50 spinach arugula mix
Olive Oil, Salt and Pepper
First toss your greens in the smallest amount of olive oil, itty bitty pinch of salt and pepper (if using arugula may want to omit black pepper or if you want to bring the heat add a few red pepper flakes)
Next layer ingredients in order of above list.
Eat. The end. We will be having ours tonight with grilled chicken. This is the perfect healthy, summer side. Great for at home or to take for summer cookouts this weekend!
*Side note, you can make balsamic glaze fairly easily but since I knew I was making pickled onions I bought it. This brand is inexpensive and not loaded with sugar, win, win.
Cheers to May and summer months filled with watermelon!