📖 Instructions

1. First, let's prep those juicy peaches! Wash them thoroughly, then slice them into bite-sized pieces. Try to get fairly even sizes so they cook evenly. (Unless you like some pieces more than others, go nuts!)
2. Next up, the star of the show: the watermelon! Cut it in half, then slice off the rind. Now, chop the watermelon into roughly 1-inch cubes. Aim for consistency, but don't stress about perfect cubes—rustic is charming!
3. Now for the raspberry vinaigrette! In a small saucepan, combine 1/2 cup raspberries, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey (or maple syrup, if you prefer), and a pinch of salt. Bring this mixture to a gentle simmer over medium-low heat.
4. Reduce the heat to low, and let the raspberries simmer for about 5-7 minutes, or until they've softened and released their juices. Don't let it boil too hard or you'll end up with a burnt vinaigrette – trust me on this one. I learned the hard way!
5. Remove the saucepan from the heat and let the mixture cool slightly. Once cool, use a whisk or a fork to gently mash the raspberries, creating a slightly chunky vinaigrette. You can also use an immersion blender, if you're fancy like that.
6. Strain the vinaigrette if you want a smoother consistency. Use a fine-mesh sieve to separate the seeds and pulp from the liquid. I personally like some of that raspberry texture, so I usually skip this step.
7. In a large bowl, gently combine the chopped watermelon and peaches. Be gentle! You don't want to mush the watermelon all to pieces. (Unless you do, then go wild!)
8. Pour the raspberry vinaigrette over the fruit. Toss everything together until the fruit is evenly coated with the delicious dressing. Don't over-toss or you'll bruise the fruit and it'll be sad and bruised.
9. Taste and adjust seasoning. Add a little more honey if you need more sweetness, or a squeeze of lemon juice for a bit of tang. Taste is subjective! Go with your gut!
10. Finally, carefully transfer the salad to a serving bowl. Garnish with some extra raspberries, fresh mint, or a sprinkle of chopped pecans if you're feeling extra fancy. (Or not—it's your salad!)
11. Serve immediately and enjoy the delightful burst of summer flavors. Seriously, this is amazing! You’re gonna love this!