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

J. Kenji López-Alt

[Photographs: Robyn Lee]

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

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.

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.