2 medium red onions, sliced as thinly as possible
4 lemons, juiced
1 cup ricotta salata cheese (feta is a good alterative)
4 cups large diced seedless watermelon
1/2 cup chopped pitted kalamata olives (or other quality ripe olive)
1/4 cup loosely packed, fresh mint leaves
1/4 cup extra-virgin olive oil
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