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Peel and halve the red onion and cut it into very
fine half-moons.
Put the pieces in a small bowl to steep with the
lime juice. (If 2
limes are not enough, add more.)
Remove the peel and seeds from the watermelon
and cut into 1 1/4
inch chunks. Cut the feta into similar-size pieces
and put it with
the melon in a large, wide, shallow bowl. Tear
off leaves of parsley
so they can be used like a salad leaf, rather than
a garnish, and add
to the bowl along with the chopped mint.
Tip the onions and juice over the salad, add the
oil and olives and
gently hand toss. Add a grinding of black pepper
and taste to see
whether the dressing needs more lime.
