- 1 red onion
- 5 red radishes
- 2 green chile peppers
- 3/4 cup apple cider vinegar
- 1 cup water
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 baby seedless watermelon, cut in bite-size cubes
- 10 ounces Cotija or feta cheese, cut in bite-size cubes
- Juice and zest of 1 lime
- Salt and freshly ground black pepper
For the pickled chiles and radishes, remove the stems from the radishes and cut into very thin coins. Thinly slice the red onion and chile peppers and set them aside in a bowl with the radishes. Bring the vinegar, water, sugar and salt to a boil. Pour hot mixture over the vegetables. Let cool and refrigerate at least four hours or overnight.
For the salad, drain the pickled vegetables and toss with the remaining salad ingredients. Season to taste with salt and pepper. Serve cold.