Watermelon Salad with Herbed Yogurt Sauce

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Ingredients

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

1 of 6 side servings made with low-fat yogurt per serving

As published by Cookie and Kate.

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