A vibrant, colourful salad packed with antioxidants and prebiotics. This refreshing salad hits the perfect balance of sweet and tangy and is perfect for a hot summer’s day alongside some fresh seafood. Bonus… the quick-pickled onions keep for 2 weeks and can be used to spice up other dishes too. Make sure to check out the notes for some more suggestions!

Serves: 2

Ingredients:

500g watermelon 
300g sangria grape tomatoes or heirloom tomatoes
5 sprigs fresh basil (stems removed)
1 Tbsp extra virgin olive oil
1.5-2 Tbsp red wine vinegar

For the pickled onions:

1 small-medium red onion
3/4 cup apple cider vinegar
1/4 cup water
1 tsp salt
2 tsp brown sugar or sweetener of choice
1 tsp peppercorns

Method:

• Peel the onion and slice thinly and evenly

• Combine vinegar, water, salt and sugar in a small pot and warm until dissolved

• Add the onions to a jar or airtight container - I recommend using the smallest vessel the onions will comfortably fit in

• Cover the onions with all the liquid and refrigerate for at least 30 minutes before using.

• Once your pickles are ready, cut the watermelon into even bite-size cubes

• Half the tomatoes (if using large tomatoes cut them into small even pieces) and combine in a salad bowl with the watermelon

• Garnish with fresh basil and a fork full of onions

• Drizzle the salad with the olive oil and red wine vinegar and enjoy!

Notes:

• The onions will last up to 2 weeks when refrigerated and will soften and take on more of the pickle flavour the longer you leave them. I recommend leaving them to steep for at least 30-40 minutes before using them.

• The pickles will work great in sandwiches, with seafood and chicken dishes as well as other salads for a bit of zest.

• Feta cheese will also make a great addition to this salad!