εύγευστος Greek salad with watermelon

Greece is great: from the evzones, and their particular form of marching, to culinary geniuses like this salad. And, as with all dishes, if made with love, it is transformed ... 
serves 2

½ red onion; finely sliced 
5 tbsp olive oil
2 tbsp red mine vinegar
3 ripe tomatoes; roughly chopped
A good pinch of Maldon sea salt
A pinch of caster sugar
1 chilled, Spanish cucumber (prickly -200g); peeled and roughly chopped
1 tbsp capers; drained
20-30 black olives
1 tsp dried oregano
100g Queso fresco / feta
450g chilled watermelon


1. Use a mandolin to slice the onion finely. Whisk the vinegar with 3 tablespoons of the oil and pour over the onions and set aside for ~20 minutes.
2. In a separate bowl; add the tomatoes and sprinkle over the sugar and salt: put to one side.

~20 minutes later...

3. Gently squeeze the tomatoes and remove them to the onion bowl; retaining all the lovely tomato juices. This will for the dressing.
4. Add the remainder of the ingredients.
5. Whisk the last 2 tablespoons of olive oil into the tomato juices and pour over the salad.
6. Gently toss before serving.
7. εύγευστος!