Watermelon isn’t only intended for fruit salad. The one I just grabbed at my local market is so juicy and flavorful I opted for a savory watermelon salad with Greek feta cheese. I also added shredded fried jicama, which is a sweet root vegetable that is used quite often in Vietnamese cuisine (as well as in Mexican food) and mimics the texture of pork skin. The salad lacked a bit of saltiness, so I added soy bacon bits.
I love incorporating fruits in savory dishes. The natural sweetness from the fruit balances the flavors of a salad very well. Next time you have bananas, pears or strawberries in your fruit basket, you might find an alternative to just making desserts.
1. Info for Watermelon Feta Salad with Jicama
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Watermelon Feta Salad with Jicama
- 2-½ cups watermelon
- 1 jicama (see tips)
- 2 tablespoons canola oil (or any neutral oil)
- 2 Persian cucumbers
- 1 tablespoon kosher salt (or regular salt)
- ½ cup feta, cubed
- 2 tablespoons soy bacon bits
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ¼ cup fresh mint leaves, chopped
- 2 tablespoons cilantro, chopped
- 1 red Thai bird chile (optional), stemmed, seeded and finely chopped
- 2 limes, zested and freshly squeezed
- 2 tablespoons walnuts, coarsely chopped
- 2 tablespoons walnut oil (or extra-virgin olive oil)
- 1 teaspoon pink, green and black peppercorn medley, freshly cracked
3. Directions:
- Peel and slice the jicama horizontally into ½-inch thick pieces. In a non-stick pan, add oil and fry all the jicama slices until golden brown. Once they are cool enough to handle, cut the pieces into ½-inch cubes. Let cool to room temperature.
- Cut the cucumber in half lengthwise. Using a spoon, remove the seeds, which will create a cavity. Slice the cucumber into ½-inch slices. Layer a cooling rack on top of a cookie sheet, and place the cucumber slices on top. Sprinkle Kosher salt on both sides and let sit for at least 30 minutes. Pat dry with a kitchen towel. Cut into ½-inch cubes. Set aside.
- In a small bowl, whisk the honey, mustard, chopped red Thai bird chile (if used), lime juice with walnut oil. Add the mint and 1 tablespoon of cilantro. Stir well. Finish with feta cheese. Set aside.
- Cut the watermelon into ½-inch cubes. Gather the watermelon with its juice (the more juice the better) in a large mixing bowl.
- Combine the jicama, cucumbers, walnuts and watermelon with the vinaigrette. Sprinkle with sea salt and pepper. Toss well.
- Garnish with extra cilantro.
- Bon appétit!
