Watermelon Salad with Mint Yogurt & Pickled Red Onions
Ingredients:
1 red onion, thinly sliced into half-moons
½ cup apple cider vinegar
½ cup water
1 tablespoon honey
¼ teaspoon salt
1 cup fridge-cold full-fat plain Greek yogurt (a very thick variety works best)
2 tablespoon finely chopped fresh mint, more to garnish
½ fridge-cold seedless watermelon, skin removed, cut into large cubes
8 kalamata olives, pitted, roughly chopped
coarsely ground black pepper, to taste
flaky sea salt, to taste
extra-virgin olive oil, to taste
Instructions:
Add red onion to a 1 L capacity heatproof glass jar. In a small saucepan, bring vinegar, water, honey and salt to a boil. Remove from heat and immediately pour over onions, pressing down to ensure all are submerged in liquid. Seal and set aside for at least 30 minutes, or cool and refrigerate airtight up to 1 month.
Right before serving, in a medium bowl, combine yogurt with mint and thickly spread onto the base of a platter or inside of a shallow serving bowl. Top yogurt mixture with watermelon cubes in a single layer and sprinkle with olives, additional mint, pepper and salt, to taste. Scatter over strands of red onion (about ¼ cup worth), drizzle with olive oil and serve.