Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary
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Rating
Description
There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.
Ingredients
2 tablespoons olive oil
1 (6-inch) rosemary sprig
1/2 cup plain whole-milk Greek yogurt
1 tablespoon honey
Kosher salt
1 (3-pound) seedless watermelon, rind removed, cut into 2-inch pieces
3 tablespoons fresh grapefruit juice
Flaky sea salt
1 teaspoon crushed red pepper flakes
1 teaspoon poppy seeds
Directions
Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.
Mix yogurt and honey in a small bowl; season with kosher salt.
Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.
Spread yogurt on a large platter. Top with watermelon and crumble fried rosemary over. Drizzle 1 Tbsp. reserved rosemary oil over (save remaining oil for another use) and sprinkle with red pepper flakes and poppy seeds.
