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Jicama, Melon, Cucumber, and Tomato Salad

Ensalada de Jicama, Melón, Pepino, y Jitomate
Bright combinations of fruits and vegetables with a light dressing are common all over Mexico. For a variation, substitute another melon for the cantaloupe, such as honeydew or Crenshaw.
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Ingredients

Makes 8 servings

  • 1 medium jicama peeled and cut into thin strips
  • 1 medium cantaloupe peeled and cut into bite-size pieces
  • ½ large cucumber peeled, halved, and thinly sliced
  • 1 1-pint basket cherry tomatoes, rinsed and halved
  • ¼ cup coarsely chopped fresh cilantro
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons white wine vinegar
  • 3 to 4 drops hot pepper sauce such as Tabasco
  • ½ teaspoon salt or to taste
  • 2 tablespoons olive oil or vegetable oil
  • ¼ cup crumbled cotija or mild feta cheese

Instructions

  • In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes.
  • In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil.
  • Pour the dressing over the salad and toss to mix.
  • Sprinkle the cheese over the top of the salad.
  • Refrigerate at least an hour.
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Course; Salad
Cuisine; Mexican