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

Course Side Dishes Prep Time 5m Total Time 5m

Ingredients in this Recipe

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

See Full Recipe at Serious Eats