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.
Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
Preparation
Step 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.
Step 2
Mix yogurt and honey in a small bowl; season with kosher salt.
Step 3
Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.
Step 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.
