Watermelon, Arugula, and Pickled Onion Summer Salad

Enjoy this recipe from the Electric Kitchen!

watermelon, arugula and pickled onion summer salad image


Watermelon, Nalo Greens, and Pickled Onion Summer Salad

Pickled Onions:

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


  • 1/8 cup red wine vinegar
  • 1 tablespoon freshly squeezed Meyer lemon juice
  • 1 teaspoon sea salt
  • 1/4 cup olive oil
  • 4 cups arugula
  • 1 small to medium seedless watermelon, cubed into bite-sized pieces
  • 1/2 cup crumbled feta cheese


Pickled onions:

  1. In a small saucepan, combine ingredients except for onions.
  2. Bring to rapid boil.
  3. Remove from heat for 15 minutes.
  4. Place onions in a heat-proof container and cover with pickling liquid.
  5. Cool to room temperature and place in refrigerator to chill until ready to use.


  1. In small bowl, combine red wine vinegar, lemon juice, and salt.
  2. Slowly whisk in olive oil until incorporated; set aside.
  3. In a large bowl, place arugula, add dressing to taste and toss.
  4. Transfer to serving dish, top with watermelon, cheese, and chilled pickled onions.

Serves 8.


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