Watermelon Salad with Yogurt and Fried Rosemary combines ingredients you just might not think of mixing into a delicious summer salad.
Watermelon Salad with Yogurt and Fried Rosemary
(Adapted from recipe courtesy of BonAppetit.com, August 2016)
Makes 4 to 6 servings
1 3-lb. seedless watermelon, rind removed, cut into 1 1/2-inch cubes, refrigerated
2 5.3 ounce containers non-fat plain Greek yogurt
2 Tbsp honey
2 Tbsp extra-virgin olive oil
2 6-inch sprigs fresh rosemary
2 tsp crushed red pepper flakes
In a medium skillet over medium heat the oil to a shimmer. Fry the rosemary sprigs for about 20 seconds until crispy. Remove to paper towel-lined plate to cool and drain. Remove leaves from stems and set aside.
In a medium bowl mix yogurt and honey until thoroughly combined.
To serve: Divide yogurt mixture between serving plates. Top with pieces of watermelon. Season with rosemary leaves, sea salt and red pepper flakes.