¼ cup extra-virgin olive oil
1½ tablespoons fresh lemon juice
Salt and freshly ground pepper
6 cups seeded or seedless watermelon chunks
½ small red onion, minced
2 tablespoons shredded parsley
8 to 10 Moroccan or other oil-cured black olives
2 to 3 ounces feta cheese, crumbled (about ½ to ¾ cup)
1. In a small bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Arrange the watermelon chunks on a platter and sprinkle with the onion, parsley, olives and feta. Drizzle the dressing on top and serve.
NOTE: It is very pretty if you can mix red and yellow watermelon chunks.
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