This is son no.1’s absolutely, without a doubt favourite salad and as soon as the weather turns warm, he begs me to make it for him. So of course I have varied the recipe a little over time.

The original recipe and the one I have taken piccies of today, although I did add a second packet of feta cheese, (the original recipe requires 9 oz) as this is demanded by the hungry hoardes is..

1 medium red onion
4 limes
1 medium to largish ripe watermelon
2 packs of Feta cheese.
3 – 4 tables spoons of Extra virgin olive oil.
I medium jar of Black Olives
bunch of flat leaf parsley
bunch of mint, chopped
black pepper.

Slice the onion into half moons and steep in the lime juice whilst you prepare the watermelon, cutting it into nice chunky triangles. Break the feta up. Add them to a large bowl or a large platter can look nice. Tear of leaves of parsley and chop the mint up and scatter over. Pour the onions with their juices over, add the drained olives and black pepper, drizzle olive oil over, toss gently.

This makes a lovely, sweet, salty, sour and very refreshing salad, which is delicious when the weather turns warm.

A variation we have tried and agree we prefer, we use watercress, which adds a peppery/spicy note. We then don’t add the parsley and mint and we like to use olives stuffed with anchovies and sometimes a little salt mixed in with the lime juice can be very nice, it just depends on how salty your feta is.