Slice the ripe freestone peaches into wedges or cubes, leaving the skin on for added texture and nutrients. Transfer to a large mixing bowl.

Cut the watermelon into 1-inch cubes, discarding any seeds. Ensure the cubes are uniform in size for even mixing.

Rinse fresh mint leaves under cool water and gently pat them dry. Chop the mint leaves carefully.

In the mixing bowl with the peaches, gently add the cubed watermelon and mix without breaking the fruit pieces.

Sprinkle chopped mint, sea salt, and black pepper over the mixture. Stir gently to combine.

Drizzle lemon or lime juice over the salad and add olive oil if desired. Toss lightly to incorporate.

Carefully toss the salad until all ingredients are well combined.

Cover with plastic wrap and chill for 15–20 minutes before serving to allow flavors to meld.