Ingredients
- 1 small shallot, finely minced (about 1 tablespoon)
- 1 jalapeño, 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 diced)
- 1lb. lychees, peeled and flesh torn into rough chunks (about 1-1/2 cups lychee pieces)
- 5oz. crumbled feta cheese
- 1/2 cup roughly chopped basil leaves
Instructions
- Combine shallot, chili, lemongrass, honey, soy sauce, and vinegar in a small bowl. Slowly drizzle olive oil into bowl while whisking constantly. Season to taste with salt and pepper and set aside.
- Combine watermelon, lychees, feta, and basil in a large bowl. Add dressing and toss to combine. Season to taste with more salt as desired. Serve immediately.
