Watermelon Salad

This recipe is courtesy of the June 2008 issue of Cooking Light Magazine.

1/2 cup chopped red onion
3 T fresh lime juice (about 2 limes)
4 C cubed seeded watermelon
1/4 C pitted kalamata olives
1/4 C finely chopped fresh parsley
1/4 C finely chopped fresh mint
1/2 C (2 oz) feta cheese, crumbled

Combine onion and juice in a medium bowl; let stand 10 minutes. Add watermelon, olives, parsley, and mint. Cover and chill 1 hour. Sprinkle with cheese.

Yield: 12 servings (serving size: about 1/2 C salad and about 1 1/2 tsp cheese)