Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary

By on August 3, 2022


2 tablespoons olive oil

1 6-inch rosemary sprig

½ 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



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.