Cut the onion into thin half rings. Marinate for 15 minutes in a mixture of soy sauce and lemon juice halves.
Cut the mozzarella into pieces (mini-balls - like mine - cut in half). The original recipe used cheese. Divide the parsley into leaves. Remove the olives from the brine.
Cut the pulp of the watermelon (pitted) into rather large cubes. Sprinkle with dry Provencal herbs.
Mix all the ingredients thoroughly, add the onion and marinade. If the salad is made with mozzarella, and not with cheese, it may be worth a little salt. If desired, sprinkle lightly with olive oil on top.