This refreshing summer salad has a very forgiving recipe that can be adjusted according to what you have in the house. Use melon instead of watermelon; try replacing the red onion with finely sliced spring onions; add in some cucumber chopped into chunks; replace the mint with parsley or basil; or scatter a little pul biber (Turkish chilli) or sumac over the top before serving. I like to eat it with a hunk of crusty bread. It's a perfect summer meal for those evenings when you really don't feel like cooking.
Finely slice the red onion and place in a bowl with the vinegar. Leave to marinate while you prep the other ingredients.
Chop the watermelon and put in a big bowl with the feta, mint and olives (if using).
Pour the onions and vinegar over the top then drizzle over the olive oil.
1/2 small red onion
half a mini watermelon, peeled and chopped
100g feta, crumbled
handful of olives (optional)
leaves from a few stalks of mint, torn if large
2 tbs balsamic vinegar
2 tbs olive oil