Jicama and Watermelon Salad with Thai Basil and Pink Peppercorn Vinaigrette

Perfect for a summer picnic, buffet, or potluck, this pretty pink salad has floral overtones from the crushed pink peppercorns. You can crush the peppercorns in a mortar with a pestle, or you can put them in a lock-top plastic bag and pound them with a heavy spoon or the side of a rolling pin. Because the watermelon begins to release water once it is mixed with the vinaigrette, this salad is best made no more than 6 to 8 hours before serving.