Watermelon, Lychee, Feta and Basil Salad
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 Drizzle Kaimana Lychee White Balsamic
3 tablespoons Drizzle Basil 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
Combine shallot, chili, lemongrass, honey, soy sauce, and Drizzle Kaimana Lychee White Balsamic in a small bowl. Slowly drizzle Drizzle Basil Olive Oil into bowl while whisking constantly. Season to taste with salt and pepper and set aside.
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.