Watermelon, Lychee, Feta and Basil Salad

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.

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