1/4 small watermelon, peeled and thinly sliced
1/4 cup crumbled feta
1/2 small Spanish (red) onion, thinly sliced
50g black olives, pitted and sliced
1 tablespoon extra virgin olive oil
Handful fresh mint leaves, finely chopped
Place the watermelon on a serving platter. Scatter over the crumbled feta, onion and olives.
Drizzle with the oil. Squeeze over the lemon and scatter with the mint. Serve immediately.