Ricotta salata is made by salting and pressing fresh ricotta cheese, then aging it for a few months. The resulting cheese resembles feta cheese but is more delicately flavored.

Ingredients:

1 (2-pound) piece seedless watermelon, rind removed and cut into ¾-inch dice
2 large peaches, pitted and cut into ¾-inch pieces
2 mini (Persian) cucumbers, thinly sliced
3 tablespoons champagne vinegar or white
wine vinegar
¼ teaspoon salt
½ cup coarsely crumbled ricotta salata or feta cheese
1 scallion (white and light green parts only), cut into very thin strips

Directions:

Toss together all ingredients except ricotta salata and scallion in serving bowl; let stand 10 minutes. Sprinkle with cheese and scallion.