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

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
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Robyn Lee

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 4 to 6 servings

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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. 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.

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