Name: Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary
Cook time: 20 minutes
Total time: 20 minutes
Yield: 4 Servings
Ingredients: 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

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Alex Lau

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 notes