Watermelon, mint and feta salad with a twist...
If you really want hassle-free, then stick with the basics of the watermelon, mint and feta with a twist of lime.
But the extra ingredients in this are worth the little bit of effort for sure. This is like eating a rainbow - so juicy, fresh and zingy.
1 small red onion
Juice of 3 limes
Half a large watermelon (sweet and ripe)
250g feta cheese
1 bunch fresh flat leaf parsley
1 bunch fresh mint, chopped
4 tbsp extra virgin olive oil
100g pitted black olives
Black pepper, to season
Peel and halve the red onion, cut into very fine half moons and put into a small bowl to steep with the lime juice. This will take the edge off the raw onion taste.
Remove the rind and pips from the watermelon and cut into large bite-size chunks.
Cut the feta into similarly sized pieces and put them both into a large, wide, shallow bowl. Tear off sprigs of parsley and add to the bowl along with the chopped mint.
Add the marinated onions, along with their pink juices, over the salad in the bowl. Add the oil and olives, then use your hands to 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.
Don't forget to eat the other half of the watermelon the next morning; this will refresh the senses and hydrate if you've gone a little overboard the night before.