Watermelon Salad
  • 1 small seedless watermelon
  • 1 medium jicama root, peeled and cut into ¾" cubes {optional}
  • ½ small red onion, thinly sliced
  • ⅓ cup extra virgin olive oil
  • ½ cup fresh lime juice
  • ½ tsp salt
  • 6 oz queso fresco cheese, crumbled {alternatively, you can use feta}
  • ¼ cup chopped fresh cilantro
  1. Cut melon into 1½ inch chunks.
  2. Soak sliced onion in cold water for about 5 minutes, then strain well.
  3. Mix oil, lime juice and salt in a jar with a tight fitting lid. Shake, taste and adjust.
  4. In a large bowl combine melon, jicama {if using} and onion.
  5. Pour dressing over the mixture, tossing gently until everything is coated and evenly mixed. Sprinkle with cheese. Garnish with cilantro.
The instructions above are for making a bowl of the salad. If plating instead, as in the main photograph, cut the melon into 3" x 3" x 1½" squares and forego the jicama. Place watermelon on individual serving plates. Drizzle with dressing, top with crumbled cheese and garnish with cilantro.

Mexican Queso Fresco can be found in the deli cheese case.

Prepare all ingredients and mix just before serving.
Recipe by Raisin & Fig at https://www.raisinandfig.com/watermelon-salad/