• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

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.

• 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

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