Watermelon, black olive and feta salad

1. directions
1.
Peel and halve the red onion and cut into very fine half moons and put into 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 when you cut them in half, in which case add more.

2. 2.
Remove the rind and pips from the watermelon, cut into approx. 1 1/2 inch 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 is used like a salad leaf, rather than a garnish, and add to the bowll along with the chopped mint

3. 3.
Tip the now glowing 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 do not lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.