I love getting inspiration from local restaurant dishes. This time I recreated a Watermelon Salad by adding an Italian twist and jicama to make it my very own. What's neat about this summer salad is the burst of multiple distinct flavors you experience in one bite... from the sweetness of the watermelon, the earthiness from the jicama and the tang from the balsamic dressing. It's so easy and fast to throw together just in time for that next BBQ or potluck gathering.
What you'll need: serves 2 - 4
1 baby watermelon (cut in 1" cubes)
1 small jicama (peeled and cut in strips/julienne)
1/2 cup feta cheese crumbles (I used Trader Joe's Mediterranean Feta Cheese)
handful fresh basil leaves (cut with herb shears or roughly chopped)
2 tbsp balsamic vinegar
1 tbsp olive oil
to taste salt and pepper
After prepping the watermelon and jicama, let chill in the refrigerator for about an hour. Then, in a large bowl, combine the watermelon, jicama and feta cheese. In a separate small bowl, whisk together the balsamic vinegar, olive oil, salt and pepper. This dressing goes a long way, so you don't need much, but you can always add more to your liking). Drizzle the dressing on top of the watermelon, jicama and cheese. Lightly toss or mix. Serve on a plate and garnish with lots of basil.