Ingredients for the salad:
Ingredients for the pickled red onions:
1.5 cups sliced red onion
1 clove garlic
3 Tbsp white sugar
1.5 Tbsp salt
1/2 tsp peppercorns
1 cup white vinegar
1 Bay leaf Pinch of red pepper flake
Instructions for pickled onions:
Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.
Once boiling, pour the vinegar over the sliced onion and garlic*. Add bay leaf and red pepper flakes. Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature.
Once cool, use the onions immediately or transfer the onions and all the brine to a lidded non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.
The firsr thing you want to do is get your melon scooper and scoop out the watermelon balls for the salad. Slice your radishes with a mandolin if you have one or thinly slice with knife. Cut your cherry tomatoes in half and set aside. Then you want to chop up your feta into small cubes gather all your other ingredients such as your basil, watercress, arugula, cherry tomatoes, radish and prosciutto and arrange nicely on the plate however you like. Add the watermelon balls and cooled pickled red onions. For the last step you want to put balsamic vinegar in a sauté pan and reduce it on low heat until it’s a thick consistency like syrup. You can even add some oregano in there if you’d like to give it some more flavor. Once it’s reach the consistency you like take it off of the heat and let it cool. Once cooled drizzle over your salad and serve to eat. Enjoy!