Ingredients
3lbswatermelonripe, seedless, about 1/2 small round watermelon or 4 cups cubed, cut into 3/4 inch cubes
2mini cucumbersor 1 small cucumber, thinly sliced into rounds
½cupshallotthinly sliced, 1 medium-to-large
3tbspsherry vinegaror red wine vinegar
¼tspfine sea salt
2tbspextra-virgin olive oil
fresh mint and basil leavessmall handful, torn if large, for garnish
Flaky sea saltor kosher salt, to taste
black pepperfreshly ground, to taste
1cupGreek yogurt
⅓cupcombination of fresh basil and fresh mint leaveslightly packed
1tbspextra-virgin olive oil
1tsphoneyor maple syrup
pinch of fine sea salt
Preparation
In a small bowl, combine the sliced shallot with the vinegar and 1/4 teaspoon salt. Toss to combine, and place in the refrigerator to lightly pickle while you prepare the rest of the salad.
In a food processor, combine the yogurt, fresh herbs, olive oil, honey, and a pinch of salt.
Blend until the herbs are broken into tiny pieces and the sauce is pale green.
Swirl the yogurt sauce over the base of a large serving platter.
Scatter the cubed watermelon on top, followed by the cucumber.
Arrange the pickled shallot on top, and spoon the leftover vinegar over the salad.
Drizzle 2 tablespoons olive oil on top, sprinkle generously with fresh herbs, and season with salt and pepper, to taste.
