Watermelon Salad with Herbed Yogurt Sauce
Total Time
30 minutes
Prep Time
30 minutes
Rating
4.9 out of 5 stars
(31)
Ingredients
6 servings
- 3 pounds ripe seedless watermelon (about ½ small round watermelon or 4 cups cubed), cut into ¾″ cubes
- 2 mini cucumbers or 1 small cucumber, thinly sliced into rounds
- ½ cup thinly sliced shallot (1 medium-to-large shallot)
- 3 tablespoons sherry vinegar or red wine vinegar
- ¼ teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil
- Small handful fresh mint and basil leaves, torn if large, for garnish
- Flaky sea salt or kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup Greek yogurt
- ⅓ cup lightly packed combination of fresh basil and fresh mint leaves
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- Pinch of fine sea salt
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Preparation
Chef’s notes
Make it dairy free/vegan:
Substitute your favorite thick, dairy-free plain (unsweetened) yogurt for the Greek yogurt. Cashew-based sour cream might work, too, as long as you aren’t avoiding nuts. To make the salad vegan, use maple syrup instead of honey.