I offer this recipe in both vegetarian and omnivore versions, but you may want to try using something other than the grilled zucchini as a substitute for the prosciutto. You could also make the salad with both ingredients.
Core, then cut 1 large or 2 small, ripe tomatoes into 1 inch squares. Place in a bowl with their juices and salt them.
Very thinly slice onion to make 1/2 C. Toss the onion with 2 t. of lime or lemon juice and allow to sit for at least 5 minutes.
Toast 2 ounces of prosciutto on a small baking sheet in the toaster oven until crispy. (Alternately, thinly slice 1 medium or 2 small zucchini, brush with olive oil, salt and pepper and grill on both sides over medium heat until nicely browned.)
When it cools, chop the proscuitto or zucchini roughly.
Cut a ripe Sharlyn melon in half and remove the seeds and pulp. Cut thin slices and then dice them to make 1 C. of melon squares about 1 inch square.
Thinly slice cucumber to make 1/2 C.
Add 3 T. olive oil to the tomatoes and toss, then combine with the onions and lime/lemon juice. Add the cucumber and melon. Allow to sit for 5 minutes, then toss again.
Crumble feta cheese to make 1/2 C. Add the feta and prosciutto or zucchini to the salad and toss again.
Garnish with mint, basil or cilantro leaves. Add salt and pepper to taste.