Watermelon, Lychee, Feta, and Basil Salad with Spicy Lemongrass Vinaigrette

Ingredients

• 1 small shallot, finely minced
• 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
• 1 pound lychees or rambutans, peeled and flesh torn into rough chunks
• 5 ounces crumbled feta cheese
• 1/2 cup roughly chopped basil leaves

Directions

1. In a small bowl, stir together the shallot, chili, lemongrass, honey, soy sauce, and vinegar. Whisk as you pour in the olive oil in a slow stream, then add salt and pepper to taste and put the dressing aside.
2. Place the watermelon, lychees, feta, and basil in a large bowl. Pour the dressing over the top and toss gently until everything is coated. Taste and add more salt if you’d like, then serve right away.