Ingredients

• 2 tablespoons olive oil
• 1 (6-inch) rosemary sprig
• 1/2 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

Instructions

1. 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.
2. Mix yogurt and honey in a small bowl; season with kosher salt.
3. Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.
4. 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.