Tomatillo, Watermelon, Jicama and Strawberry Salad with Basil and a Balsamic Vinaigrette
Sweet and savory, crisp and juicy. All the flavors and textures work well here when drizzled with a simple vinaigrette of our olive oil and traditional balsamic. It is a delightful salad for a springtime brunch or when dining al fresco.
See also: Recipe Roundup: Sigona’s Basil Olive Oil
See also: In the Kitchen with Sigona’s featuring: Organic, Locally Grown Strawberries
Tomatillo, Watermelon, Jicama and Strawberry Salad with Basil and a Balsamic Vinaigrette
Sweet and savory, crisp and juicy. All the flavors and textures work well here when drizzled with a simple vinaigrette of our olive oil and traditional balsamic. It is a delightful salad for a springtime brunch or when dining al fresco. Inspired by Pickled Plum. Serves 4 to 6.
Ingredients
Ingredients:
- About half a mini watermelon rind and seeds removed, cut into 1/2-inch cubes (about 3 cups)
- 4 large strawberries hulled and cut into bite-sized pieces (about 3/4 cup)
- 3 to 4 tomatillos husks removed under running cool water; fruit sliced and cut into bite-sized pieces (about 1 cup)
- About 1/2 cup diced jicama
- 1 shallot finely diced
- 6 to 8 large basil leaves julienned
- 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil Mix it up! Use Sigona’s basil oil for more basil flavor.
- 1 1/2 Sigona’s 12-year aged condimento tradizionale balsamic Check out our infused balsamics for more flavors from which to choose.
- Sea salt to taste
Instructions
- In a large bowl, combine the watermelon, strawberries, tomatillos, shallot and basil. Gently stir to mix.
- In a small bowl, whisk together the olive oil and balsamic until the mixture thickens a little. Drizzle the mixture over the fruit salad and gently stir to coat.
- Sprinkle individual servings with a little sea salt.
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