Categories: Sides

Ingredients

• 2 tbsp. olive oil
• one 6" sprig rosemary
• 1/2 cup plain Greek yogurt
• 1 tbsp. honey
• Kosher salt
• 3 lb. seedless watermelon, rind removed, cut into 2" pieces
• 3 tbsp. fresh grapefruit juice
• flaky sea salt
• 1 tsp crushed red pepper flakes
• 1 tsp poppy seeds

Directions

1. Heat olive oil in a small skillet over medium. Fry rosemary sprig until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.

2. Mix yogurt and honey in a small bowl; season with kosher salt. Toss watermelon and grapefruit juice in a large bowl; season with sea salt. Spread yogurt onto a platter. Top with watermelon and crumble fried rosemary over. Drizzle with 1 tbsp. reserved rosemary oil; sprinkle with red pepper and poppy seeds.

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