Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary
A refreshing summer dish combining sweet watermelon with creamy Greek yogurt, topped with crispy fried rosemary, poppy seeds, and a hint of heat from red pepper flakes. The grapefruit juice adds a bright citrusy note that complements the sweet and savory elements.
Ingredients
- •2 tablespoons olive oil
- •1 sprig rosemary
- •½ cup plain whole-milk Greek yogurt
- •1 tablespoon honey
- •1 pinch Kosher salt
- •3 pound seedless watermelon
- •3 tablespoons fresh grapefruit juice
- •1 pinch Flaky sea salt
- •1 teaspoon crushed red pepper flakes
- •1 teaspoon poppy seeds
Cooking Instructions
- 1.
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.
2 min
- 2.
Mix yogurt and honey in a small bowl; season with kosher salt.
2 min
- 3.
Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.
3 min
- 4.
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.
5 min
