Watermelon salad with feta and mint (Karpouzi me feta)

1. Cut the rind off the watermelon, cut the flesh into cubes of about 3 cm and remove as many seeds as you can.

2. Slice the red onion into very thin half-moons.

3. Pick the mint leaves off the stems and tear the larger ones by hand.

4. Arrange the watermelon cubes on a flat platter and scatter over the red onion and olives.

5. Crumble the feta in large pieces on top and sprinkle with the mint.

6. Just before serving, drizzle with olive oil, grind over some black pepper and serve chilled.

Tip: A Greek summer heatwave classic: sweet watermelon and salty feta are a perfect match. Chill the watermelon for at least 1 hour before serving for maximum freshness.