Watermelon, Lychee, Feta and Basil Salad– Drizzle Olive Oil and Vinegar Tasting Room

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 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