Watermelon, Rosemary and Yogurt Salad
Author: Nicole
Ingredients
  • 2 tablespoons olive oil
  • 3 sprigs of fresh rosemary
  • 14 ounces plain whole-milk Greek yogurt
  • 1-1/2 tablespoons honey
  • 8 cups of cubed seedless watermelon cut into 2-inch pieces (~ 3 pound watermelon with rind)
  • 3 tablespoons grapefruit juice (or other fresh citrus – orange, lime or lemon)
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon poppy seeds
  • Flaky sea salt (such as Maldon)
Instructions
  1. Heat oil in a small skillet over medium heat. Add rosemary sprigs and fry until crisp, about a minute. Transfer rosemary to paper towel to dry. Set rosemary olive oil aside.
  2. Mix Greek yogurt with honey and a pinch of sea salt in a small bowl.
  3. Toss watermelon with grapefruit juice in large bowl. Season with sea salt.
  4. Spread yogurt mixture on a platter. Top with watermelon. Drizzle with one tablespoon rosemary olive oil. Add crumbled rosemary, red pepper flakes and poppy seeds.
  5. Serve immediately.
Notes
* Fried rosemary and yogurt mixture can be made a few hours in advance. Refrigerate yogurt mixture.
* Plate salad just before serving.
* Save remaining rosemary olive oil for another use (such as roasted potatoes).
Recipe by Riegl Palate at https://www.rieglpalate.com/watermelon-rosemary-and-yogurt-salad/