Arugula Salad with Watermelon and Feta

Start by pickling a sweet onion an hour before you want to eat the salad (I used a Vidalia). Combine apple cider vinegar, sugar, and salt in a medium sized bowl and mix until the salt and sugar dissolve. Add the sliced onion and allow the onion to sit at room temperature for an hour.

In a large bowl toss arugula with the juice of the lemon, olive oil, a pinch of kosher salt and freshly ground pepper. Add the watermelon and feta cheese and toss into the salad gently. Use half of the pickled onions to top the salad.

Note: These pickled onions will last in your fridge for up to 2 weeks and are a great addition to any salad or to top a sandwich.