- 1 small red onion
- 2-4 limes, depending on juiciness
- 1.5kg sweet, ripe watermelon
- 250g feta cheese
- 1 bunch fresh flat leaf parsley
- 1 bunch fresh mint, chopped
- 3-4 tbsp extra virgin olive oil
- 100g pitted black olives
- Black pepper
- Peel and halve the red onion and cut into very fine half-moons, and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
- Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks.
- Cut the feta into similar sized pieces and put them both into a large, wide, shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
- Tip the now glowingly puce onions, along with their pink juices, over the salad in the bowl. Add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether it needs more lime.