Watermelon Salad with Feta and Pickled Onions

This watermelon salad with feta is one of those recipes that looks stunning on a table and tastes even better than it looks. Inspired by a visit to the EPCOT Flower & Garden Festival, where a vibrant bowl of watermelon, arugula, and crumbled feta caught my eye at one of the outdoor kiosks, I came home and immediately started recreating it. The addition of quick pickled red onions (which turn a gorgeous hot pink) takes this from a simple summer salad to something genuinely special. I added blueberries too, after coming home with six pounds from our local berry farm and needing creative ways to use them. The result is a salad that’s sweet, tangy, peppery, and creamy all at once. And it comes together in under 30 minutes!

About the only thing I added were the blueberries. After having picked six pounds of berries at our local farm, I needed to come up with a few creative ways to incorporate them into different meals. I love the pop of color they add, plus it seems even more like a summer salad.

How To Make Quick Pickled Red Onions

Quick pickled red onions are one of the easiest and most useful things you can keep in your refrigerator — and once you start making them you’ll find yourself putting them on everything. Here’s exactly how to do it:

What you’ll need:

• 1 red onion, thinly sliced
• ¾ cup white vinegar
• 1 tablespoon sugar
• Pinch of salt
• A glass jar with a lid

Instructions:

Watch as the onions transform from purple to a brilliant hot pink as the vinegar reacts with the pigment in the skins

Using a mandolin slicer or sharp knife, slice the red onion as thinly as possible. The thinner the slices, the faster they pickle and the more tender they’ll be

Pour the white vinegar into a glass jar and stir in the sugar and a pinch of salt until dissolved

Add the sliced onion to the jar, pressing down gently to submerge in the vinegar

Allow to marinate for a minimum of 15 minutes for a mild pickle, or up to an hour for a more tangy result — the longer the better!

Storage: Quick pickled red onions keep in the refrigerator in a sealed jar for up to two weeks. The flavor deepens and mellows over time.

Ways to use leftover pickled red onions:

• Piled on tacos or fish tacos
• Layered into sandwiches and wraps
• Scattered over avocado toast
• Added to grain bowls and Buddha bowls
• Topping for our Ham Salad Tea Sandwiches
• Alongside grilled chicken or fish

Pro tip: Make a jar of pickled red onions every Sunday as part of your meal prep — you’ll find they disappear faster than you expect.

EXPANDED “ASSEMBLING THE WATERMELON FETA SALAD” SECTION (Replace the current assembly section with this):

How To Assemble Watermelon Salad With Feta

With the pickled onions ready, this salad comes together in minutes. Here are a few tips for the best result:

Cut the watermelon into uniform cubes — roughly 1 inch pieces give you the best bite alongside the other ingredients. Remove all seeds as you go.

Use baby arugula — the peppery bite of arugula is what makes this salad interesting rather than just sweet. Baby arugula is more tender and less bitter than mature arugula, which works better here. Don’t substitute with mixed greens — the peppery contrast is essential.

Crumble the feta generously — don’t be shy with the feta. Buy a block of feta rather than pre-crumbled if possible — it has better flavor and a creamier texture that holds up better in the salad.

Add the blueberries — this is my personal addition to the original EPCOT version and one I’d never skip. The blueberries add a pop of color, a burst of sweetness, and make this feel even more like a celebration of summer.

Dress it lightly — a simple drizzle of good olive oil and balsamic vinegar is all this salad needs. The watermelon provides plenty of moisture and the pickled onions add tang, so resist the urge to overdress.

Serve immediately — watermelon releases liquid as it sits, which can make the arugula wilt. For the best presentation assemble just before serving, or keep the components separate and toss together at the last minute if making ahead.

 Ingredient Substitutions and Variations

No arugula? Baby spinach works as a substitute though it’s milder and less peppery. Watercress is another great option with a similar peppery bite to arugula.

No blueberries? Skip them or substitute with sliced strawberries or blackberries for a different but equally beautiful color combination.

No feta? Goat cheese crumbled over the top works beautifully and is even creamier than feta. Cotija cheese is another option that gives a slightly saltier, more crumbly result.

Add mint: A handful of fresh mint leaves torn over the top is a classic watermelon salad addition that adds a lovely freshness — especially if you’re skipping the arugula.

Add cucumber: Thinly sliced English cucumber adds crunch and a cooling element that works really well alongside the watermelon.

Make it a meal: Add grilled shrimp or sliced grilled chicken on top to turn this side salad into a complete lunch or light dinner.

Make it a grilled watermelon salad: Slice the watermelon into 1-inch thick rounds and grill for 2-3 minutes per side until grill marks appear. Let cool slightly then cube and add to the salad. Grilling caramelizes the watermelon’s natural sugars and adds a subtle smokiness that takes this salad to another level entirely.

What To Serve With Watermelon Feta Salad

This salad is the perfect summer side dish for almost any warm weather meal. Here are our favorite pairings:

• Burgers — our Balsamic Blueberry Brie Burgers alongside this salad make a spectacular summer cookout spread
• Grilled fish — the brightness of the watermelon and feta is a natural match for grilled mahi-mahi, salmon, or swordfish
• Grilled chicken — simple herb-marinated grilled chicken alongside this salad is a complete, impressive summer meal
• Sparkling drinks — pair with our Sparkling Blueberry Lemonade for a gorgeous color-coordinated summer spread
• Potlucks and barbecues — this travels well (keep dressing separate) and always generates compliments