- 700 gm seedless watermelon, peeled and thinly sliced
- 250 gm Greek feta, thinly sliced
- 1 Spanish onion, halved and thinly sliced
- 1/3 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1Divide watermelon slices among plates, top with feta and onion, then drizzle with olive oil and vinegar, and season to taste with freshly ground black pepper. Serve immediately.