Pickle-Back Watermelon Salad (Printable Page)
# What You Need:
→ Produce
01 -
1 small seedless watermelon, chilled, rind removed, cut into 2 cm cubes (approximately 1.5 kg)
02 -
1 small red onion, thinly sliced
→ Pickling
03 -
100 ml pickle brine (from jarred pickles)
04 -
1 tbsp apple cider vinegar
05 -
1 tsp sugar
06 -
1/2 tsp salt
→ Cheese
07 -
150 g vegan feta cheese, crumbled
→ Herbs & Garnish
08 -
2 tbsp fresh mint leaves, chopped
09 -
1 tbsp fresh dill, chopped (optional)
10 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
In a small bowl, combine sliced red onion, pickle brine, apple cider vinegar, sugar, and salt. Stir well and let the onions marinate for at least 15 minutes, stirring occasionally.
02 -
While the onions marinate, arrange the watermelon cubes in a large serving bowl or platter.
03 -
After marinating, drain the onions well (reserve a spoonful or two of the brine if desired for added flavor).
04 -
Scatter the pickled onions evenly over the watermelon, then sprinkle crumbled vegan feta cheese over the salad.
05 -
Add chopped mint and dill. Season with freshly ground black pepper.
06 -
Drizzle a little reserved pickling brine over the salad just before serving for extra tang.
07 -
Serve immediately, chilled, and enjoy.
# Helpful Tips:
01 -
For extra crunch, add toasted pumpkin seeds or pistachios.
02 -
Substitute vegan feta with regular feta if not strictly vegan.
03 -
This salad pairs well with chilled rosé or a crisp white wine.
04 -
Best served fresh; avoid preparing more than 1 hour in advance to maintain texture.