Watermelon, Rosemary and Yogurt Salad
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
- 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.
- Mix Greek yogurt with honey and a pinch of sea salt in a small bowl.
- Toss watermelon with grapefruit juice in large bowl. Season with sea salt.
- 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.
- 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).
* Plate salad just before serving.
* Save remaining rosemary olive oil for another use (such as roasted potatoes).
