Watermelon Jicama Salad with Feta & Yuzu Ponzu Vinaigrette

The Story

It is peak watermelon season, and the watermelons are heavy, sweet, ripe, and bursting with juice. They’re inexpensive, abundant, and incredibly versatile. You can blend them into a refreshing agua fresca, pickle the rind, or enjoy them the simplest way possible—cold from the refrigerator with a generous squeeze of fresh lime.

But this time, I wanted to make something a little more special.

This Watermelon Feta Salad with Yuzu Ponzu Dressing is crunchy, sweet, salty, creamy, and incredibly refreshing. Crisp jicama, juicy oranges, sweet watermelon, salty feta, and tender microgreens come together in a salad that satisfies every flavor and texture craving at once. It’s the kind of dish that disappears quickly on a hot summer afternoon.

Watermelon Benefits

Watermelon is more than just a refreshing summer fruit—it is packed with nutrients that support overall health. Its vibrant red color comes from lycopene, a powerful antioxidant that helps combat oxidative stress and inflammation throughout the body. Lycopene has been widely studied for its potential role in supporting cardiovascular health and protecting cells from everyday environmental stressors.

Watermelon is also incredibly hydrating. In the heat of summer, hydration is essential, and watermelon offers a delicious way to replenish fluids while providing vitamins, minerals, and natural sweetness.

One of watermelon’s most fascinating compounds is citrulline, an amino acid that may help support healthy blood flow by encouraging the production of nitric oxide. Nitric oxide helps blood vessels relax and expand, which can support healthy circulation and blood pressure.

I have always found it interesting how nature often hints at a food’s benefits through its colors. Watermelon’s deep red flesh comes from compounds that are associated with heart and circulatory health, making it a fitting fruit to enjoy throughout the summer season.

Why You’ll Love This Salad

You might say this is a very hydrating, heart-friendly summer salad. It is packed with colorful fruits and vegetables, including watermelon, cherry tomatoes, and fresh oranges. Grapefruit works beautifully here as well, adding a slightly bitter note that pairs wonderfully with the sweet watermelon and salty feta.

Jicama adds something especially unique to this salad. This crisp root vegetable is low in calories, rich in water, and provides an irresistible crunch. Its subtle sweetness and mellow, nutty flavor complement the juicy watermelon while adding texture and substance to every bite.

Combined with the citrusy yuzu ponzu dressing and creamy feta, each ingredient brings something different to the table—sweetness, saltiness, crunch, creaminess, and brightness. The result is a salad that feels both light and satisfying, making it perfect for warm summer days.

Watermelon Jicama Salad with Feta & Yuzu Ponzu Vinaigrette

This Watermelon Jicama Salad with Yuzu Ponzu Dressing is the ultimate summer salad. Sweet watermelon, crisp jicama, juicy oranges, cherry tomatoes, salty feta, and tender microgreens are tossed in a bright yuzu ponzu vinaigrette for a refreshing dish that is crunchy, creamy, hydrating, and bursting with flavor.

Author: Olivier Cooking Method: Salads

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Ingredients

Scale

1/2x 1x 2x 3x

For the Salad

• 4 cups watermelon, cubed
• 1 medium jicama, peeled and cubed
• 2 oranges, peeled and segmented or cut into chunks
• 1 cup cherry tomatoes, halved
• ½ cup crumbled feta cheese
• 1 cup microgreens of choice

Optional Additions

• A handful of arugula for a peppery bite
• Fresh mint leaves
• Thinly sliced cucumber

For the Yuzu Ponzu Vinaigrette

• 2 tablespoons yuzu ponzu
• 1 tablespoon mirin rice vinegar
• 4 –5 tablespoons extra virgin olive oil
• Coarse sea salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. Prepare the dressing. In a small bowl or jar, whisk together the yuzu ponzu, mirin rice vinegar, and extra virgin olive oil until well combined. Season with coarse salt and freshly cracked black pepper to taste.
2. Prepare the salad ingredients. Cut the watermelon and jicama into bite-sized cubes. Peel and segment the oranges, then halve the cherry tomatoes.
3. Arrange the watermelon, jicama, oranges, cherry tomatoes, feta, and microgreens on a large serving platter or in a salad bowl.
4. Drizzle the dressing over the salad just before serving. Start with a small amount and add more as desired. The dressing should lightly coat the ingredients without overpowering their natural flavors.
5. Finish with an extra pinch of coarse salt and a few cracks of black pepper.
6. Serve immediately while the watermelon is cold and the vegetables are crisp.

Note

For the photographs, I stacked the watermelon, jicama, oranges, tomatoes, feta, and microgreens into a colorful tower. While it makes for a beautiful presentation, I recommend cubing everything and gently tossing the salad before serving. It is easier to eat and ensures every bite contains a little bit of everything.

The dressing is intentionally flexible. I typically use a smaller amount of mirin rice vinegar, a larger amount of yuzu ponzu, and enough extra virgin olive oil to soften and round out the flavors. Feel free to adjust the proportions to suit your taste.