1 1/2 pounds seedless watermelon, rind removed, fruit sliced 1/4 inch thick
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped flat-leaf parsley
1/4 cup pitted Moroccan or other oil-cured black olives, coarsely chopped
2 ounces feta cheese, crumbled (about 1/2 cup)
In a small bowl, whisk the olive oil with the lemon juice and harissa and season with salt and pepper. Arrange the watermelon slices on a platter and sprinkle with the onion, parsley, olives and feta. Drizzle the dressing on top and serve.