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

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