watermelon and feta thing — dead refreshing

Right so this came about because I had half a watermelon taking up the entire bottom shelf of the fridge and Kirsty gave me the look that means "sort that out before it goes bad". Basically just cubed the watermelon, crumbled some feta over the top, thinly sliced half a red onion, threw on a small handful of mint from the pot on the windowsill that's somehow still alive. Drizzle of olive oil, tiny bit of red wine vinegar, black pepper. That's it. I mean genuinely that's it — start to finish maybe 8 minutes including hunting for the mint under the pasta. The onion is the bit people skip and honestly it does make a difference. Still sharp enough to cut through the sweetness of the watermelon but not so much that you're eating raw onion for the rest of the afternoon. Alfie refused to try it on the grounds that it was "pink and weird" which, fair enough pal, and Isla ate three pieces of watermelon and then licked the feta off the rest and declared herself done. So it wasn't exactly a family triumph. But Kirsty and I had it for lunch two days running so I'm calling it a win on the adult side at least. What you need (serves 2 adults and zero children apparently): - About ¼ of a medium watermelon, cubed - 80–100g feta, crumbled - ½ small red onion, sliced thin - Small handful fresh mint - Olive oil, red wine vinegar, black pepper That's your lot. Don't overthink it.