Watermelon Salad

Ingredients

• 1 small red onion
• 2-4 limes, depending on juiciness
• 1.5 kg sweet, ripe watermelon
• 250g feta cheese
• Bunch of fresh flat-leaf parsley
• Bunch of mint, chopped
• 3-4 tablespoons extra virgin olive oil
• 100g pitted black olives
• Black pepper

Method

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 pickness
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, if that makes sense (maths are not my strong point).

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 the dressing needs more lime. Hava Negila!
The taste of Tel Aviv Sunshine!