Watermelon-Jicama Salad

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8 cups cubed watermelon (1/2-inch pieces)

1 cup cubed peeled jicama (1/2-inch pieces)

1 tablespoon lime zest

1 jalapeno pepper, stemmed, seeded, deveined and minced

1 tablespoon chopped fresh chives

1 tablespoon sliced scallion, white and pale green parts only

1/4 cup roughly chopped fresh cilantro

1/4 cup thinly sliced fresh basil

2 tablespoons fresh lime juice

1 tablespoon fresh lemon juice

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/2 cup crumbled Cotija cheese