I've always been a fan of the popular feta watermelon salad, even before it was popular. But in true Alyssa fashion, I can never leave well-enough alone, especially after something has become too popular. So when we recently picked up a hulking watermelon  (and I do mean hulking, as it did indeed look like the Hulk), I decided I had more than enough watermelon to play around with some new salad combinations. I have to say I'm pretty peachy keen (pun intended) on the peach adjustments and prosciutto additions I made to the watermelon salad and I know this healthy and refreshing salad will be regularly appearing on our summertime menu...or at least, until I get bored again!

P.S. You can find the recipe for quick pickled onions here.

INGREDIENTS

• 1 peach

• 1/2 a medium-sized watermelon, or about 4 cups of watermelon cubes

• 3 slices of prosciutto

• 1/4 cup pickled onions

• 1/4 cup feta cheese crumbles

• 1/4 cup grated manchego cheese

• A sprig of mint, chopped

• Balsamic vinegar

• Black pepper

INSTRUCTIONS

1. Chop the peach and watermelon into cubes and place in a large bowl. Set aside.

2. Chop (or free-hand shred) the prosciutto into small pieces. Toss the pieces into a frying pan over medium-heat. Cook for about 5 minutes, or until the pieces turn slightly crispy, making sure to toss them a few times while they're cooking. Let the pieces cool for a few minutes, then toss them on top of the fruit.

3. Next, add on the pickled onions, feta cheese, and mint. Finish the salad off with a heavy drizzle of balsamic vinegar, some fresh black pepper and the manchego cheese.

4. This can be made ahead and stored, covered, in the refrigerator until serving time. Just leave the prosciutto off until you're ready to serve the salad. Please note, though, that as this salad sits, it will become juicer.

NOTES

• This salad pairs nicely with grilled chicken or steak and a crusty bread.

• You can also toss some crusty bread cubes or farro into this salad to make it a bit heartier of a meal.

• Bleu cheese can be substituted for the feta and manchego cheeses.

• I chose not to add any additional salt to the recipe because of the salt from the meat, the cheeses, and the onions, but feel free to add more salt per your tastes.