Prep 20 mins
Cook 6 mins
By Susan Russo, a food journalist and blogger (Food Blogga). She recommends it with grilled steak, but I make it with grilled fish. She writes, "If you’re making this salad ahead, hold off on adding the dressing and cheese until you’re ready to serve." The char adds a smoky taste to the watermelon but does soften it a bit; if you're skeptical about grilling it this combination of flavors works so well together you can just use ungrilled melon.
- 1 seedless watermelon, about 4 pounds (red or yellow)
- olive oil, for brushing the melon slices
- 1 cup peeled and diced jicama
- 1 cup thinly sliced cucumber
- 1⁄2 cup finely diced red onion
- 1 serrano chili, seeded and minced
- 1 tablespoon roasted salted pepitas (hulled pumkin seeds)
- 1⁄2 cup chopped fresh cilantro
- 1⁄4 cup chopped of fresh mint
- 4 ounces queso fresco, crumbled
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 lime, juice and zest of
- 1 teaspoon honey
- 1⁄4 teaspoon salt
- Preheat grill to high. Slice watermelon in half. Place flesh side down on a cutting board. Cutting crosswise, slice each watermelon half into 3/4-inch-thick slices. Using a pastry brush, brush slices lightly all over with olive oil. Grill for 3 minutes per side, or until black grill marks appear. Cool slightly before cutting into cubes.
- For the dressing, combine all ingredients in a small bowl and whisk. Set aside.
- For the salad, combine cooled cubed watermelon, cucumbers, red onion, Serrano chili, pepitas, cilantro and mint in a large bowl. Add dressing and toss gently until well combined. Add crumbled queso fresco cheese and serve either at room temperature or slightly chilled.
Wow! This salad really impresses! I made this for a backyard bbq party I went to last week, and everyone couldn't stop talking about it and begged for the recipe. Thanks so much for posting this! It was delicious, and even though I didn't get but a few tastes of it, I absolutely loved it and will be making it again. Made for My 3 Chefs 2012.