Author Notes: This is a light and refreshing salad that pairs well with barbecued
meats on a hot summer day. The sweetness of the watermelon and the bitterness of the arugula is highlighted by the tartness of the pickled onions. All is tossed with a light, crowd-pleasing vinaigrette. 

Watermelon, Arugula, and Pickled Onion Summer Salad

Serves 8

For the salad and vinaigrette:

• 1small to medium seedless watermelon
• 1/8cup red wine vinegar
• 1tablespoon freshly squeezed lemon juice
• 1teaspoon salt
• 1/4cup olive oil
• 4cups arugula
• 1/2cup crumbled goat or feta cheese

For the pickled onions:

• 1/2cup thinly-sliced red onion
• 1/2cup apple cider vinegar
• 1teaspoon salt
• 1tablespoon sugar
• 1teaspoon 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.

https://food52.com/recipes/37058-watermelon-arugula-and-pickled-onion-summer-salad