Watermelon Lychee Feta and Basil Salad With Spicy Lemongrass Vinaigrette Recipe

Ingredients

• 1 small shallot, finely minced (about 1 tablespoon
• 1 jalapeño, serrano, or thai bird chili, seeded and finely chopped
• 1 stalk lemongrass, trimmed, bottom 4 inches only, peeled and finely chopped
• 2 teaspoons honey
• 1 teaspoon soy sauce
• 2 teaspoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 quarts diced watermelon (about 1/2-inch dice)
• 1 pound lychees or rambutans, peeled and flesh torn into rough chunks (about 1 1/2 cups lychee pieces)
• 5 ounces crumbled feta cheese
• 1/2 cup roughly chopped basil leaves

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