A bright watermelon salad always reminds me of Fourth of July cookouts. Inspired by my longtime favorite arugula, watermelon, and feta salad from Ina Garten and a recent meal at a local Mexican restaurant that topped watermelon with several pickled elements, I developed this Spicy Watermelon and Pickled Onion Salad. It’s crisp, refreshing, and balances sweet, tangy, and spicy flavors—perfect alongside grilled meats, seafood, or as a stand-alone summer starter.
The combination of quick-pickled onions and thinly sliced jalapeño gives the salad a lively edge without overpowering the juicy watermelon and peppery arugula. The dressing is simple—extra virgin olive oil, a bright vinegar, and a touch of Dijon—allowing the main ingredients to shine. This recipe is quick to pull together and can be mostly prepped ahead, making it ideal for backyard barbecues, potlucks, or a light weeknight dinner.
Looking for more fresh watermelon recipes? Try these!
Summer Kale and Watermelon Salad
Ina’s Arugula, Watermelon and Feta Salad
Minty Watermelon Margarita Poptails
Spicy Watermelon and Pickled Onion Salad
Ingredients
For the Pickled Onions
- 1/3 cup apple cider vinegar
- 1/3 cup water
- 1/4 teaspoon kosher salt
- 1/2 medium white onion, very thinly sliced (about 1 cup)
For the Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons champagne vinegar (or another mild white vinegar)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- A small pinch of freshly ground black pepper
For the Salad
- 1 cup baby arugula
- 4 cups watermelon, cut into 1/2-inch cubes
- 1/2 large jalapeño, very thinly sliced (remove seeds to reduce heat)
Instructions
Make the Pickled Onions
- In a small jar or bowl, whisk together the apple cider vinegar, water, and kosher salt until the salt dissolves.
- Add the thinly sliced onions and press them down so they are fully submerged in the liquid. Cover and let sit for at least 30 minutes to quick pickle. They can be made ahead and stored in the refrigerator for up to two weeks.
Make the Dressing
- In a small bowl, whisk together the olive oil, champagne vinegar, Dijon mustard, kosher salt, and black pepper until emulsified. Set aside until ready to serve.
Assemble the Salad
- Arrange the baby arugula on a serving platter or in a large bowl.
- Distribute the watermelon cubes evenly over the arugula.
- Using a fork or tongs, lift the pickled onions from their brine and scatter them over the watermelon.
- Top with the thinly sliced jalapeño and drizzle with the prepared dressing. Serve immediately.
Tips and Variations
For a milder heat, remove the seeds and membranes from the jalapeño before slicing. Add a handful of crumbled feta or cotija for a salty, creamy contrast. Fresh mint or basil leaves make a bright herbal addition—torn and sprinkled over the top just before serving. If you prefer a smokier profile, char the watermelon briefly on a hot grill to add depth before assembling the salad.
Serving Suggestions
This salad pairs beautifully with grilled chicken, fish, or steak and complements any summer barbecue spread. Serve it as a starter, a side, or as part of a light lunch with crusty bread or grain salad.
Storage
Assembled salad is best served immediately. Keep pickled onions and dressing stored separately in the refrigerator for up to two weeks (onions) and up to a week (dressing). Leftover watermelon should be stored on its own and consumed within a day or two for best texture and flavor.
Nutrition information is automatically calculated, so it should be used only as an approximation.
Additional Info
Author: Alex Snodgrass