|Grilled Watermelon with Yogurt
1 cup plain whole-milk Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 teaspoon coarsely chopped thyme
1 tablespoon extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
Twelve 3-inch-long triangles of seedless red watermelon, about 1 inch thick
1/4 cup small mint leaves
Light a grill. In a bowl, combine the yogurt with the lemon juice, vinegar, thyme and the 1 tablespoon of olive oil. Season with salt and pepper.
Drizzle the watermelon triangles with olive oil and season with salt and pepper. Grill over high heat until nicely charred, about 1 minute per side; transfer to plates. Top the watermelon with the yogurt sauce and season with black pepper. Drizzle with olive oil, garnish with the mint and serve.
Make Ahead: The yogurt sauce can be refrigerated overnight. Bring to room temperature before serving. - Food & Wine Magazine