Basil & Watermelon Salad
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
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.