Watermelon with Yogurt and Fried Rosemary

Sometimes the stars align and you happen to have all the ingredients you need for a random dish on your “to make” list. Watermelon is one of my favorite fruits and I’m stocking up on it before summer is over! The original recipe is from Bon Appetit Magazine and can be found here. I didn’t have grapefruit juice like the original recipe called for so I substituted the next best thing - rosé!

What to Do

Heat 2 Tbsp olive oil in a small skillet over medium. Fry 1 Tbsp rosemary until crisp, about 20 seconds or until fragrant. Put ½ cup plain whole-milk Greek yogurt (or whatever you have and like. I had homemade maple syrup yogurt) and 1 Tbsp honey (omit if yogurt already sweet) in a small bowl. Season with some dashes of kosher salt. Toss a cup or so of cubed watermelon and 1 Tbsp rosé (or grapefruit juice) in a separate bowl and season with flaky sea salt. Put watermelon in bowl with yogurt and crumble fried rosemary over then drizzle with remaining oil/rose liquid. Sprinkle some crushed red pepper and poppy seeds on top. Enjoy!