fbpx

“Believe in the journey of your own spirituality; faith knows no predefined path.”

Golden Melon Salad with Lemony Yogurt and Chile’s

Ingredients

  • 1/2 cup thinly sliced red onion
  • 1 1/2 cups plain whole-milk Greek yogurt
  • 3 tablespoons mixed lemon-scented herb leaves (such as lemon verbena, lemon thyme, lemon balm, or lemon mint), finely chopped, plus more whole leaves, for garnish
  • 2 teaspoons honey
  • 1 tablespoon plus 2 teaspoons fresh lemon juice, divided
  • 2 1/2 teaspoons kosher salt, divided
  • 1 (5-pound) yellow or red seedless watermelon, cut into 1-inch cubes (about 8 cups)
  • 1 (4 1/4-pound) cantaloupe or other muskmelon, cut into 1-inch cubes (about 6 cups)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 serrano chile, jalapeño, or red Fresno chile, thinly sliced
  • 1 1/2  teaspoons Aleppo pepper
  • 1 lime

Directions

Fill a medium bowl with ice water. Submerge onion in ice water, and let stand 10 minutes. Drain and pat onion dry.

Meanwhile, stir together yogurt, chopped lemon herbs, honey, 2 teaspoons lemon juice, and 1/2 teaspoon salt in a medium bowl until blended; set aside.

Gently fold together watermelon, cantaloupe, garlic oil, chile, remaining 1 tablespoon lemon juice, and remaining 2 teaspoons salt in a large bowl.

To serve, spread yogurt mixture evenly on a large serving platter. Using a slotted spoon, top with melon mixture. Sprinkle with Aleppo, and top with onion slices. Grate lime over melon mixture, and garnish with lemon herb leaves.

Summer Hymn Sing

Let us know what you would like to sing in Worship this summer!

Online Check-in