Watermelon, Lychee, Feta, and Basil Salad With Spicy Lemongrass Vinaigrette Recipe

Watermelon, Lychee, Feta, and Basil Salad With Spicy Lemongrass Vinaigrette Recipe

[Photographs: Robyn Lee]

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  • Yield:serves 4 to 6 as an appetizer
  • Active time: 5 minutes
  • Total time:5 minutes

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

Directions

  1. 1.

    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.

  2. 2.

    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.