Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: about 1/2 cup)
Photo: Greg Dupree; Styling: Claire Spollen

How to Make It

Step 1

Spread yogurt in a circle on a large serving plate.

Step 2

Combine parsley, vinegar, oil, honey, lime juice, 1/8 teaspoon salt, black pepper, and red pepper in a medium bowl, stirring with a whisk. Add all melon balls and radish to bowl; toss gently.

Step 3

Using a slotted spoon, mound melon mixture on top of yogurt (reserve vinegar mixture). Sprinkle evenly with bacon and remaining 1/4 teaspoon salt. Drizzle with 2 tablespoons reserved vinegar mixture; discard remaining vinegar mixture. Sprinkle evenly with basil leaves.

Post Office Pies, Birmingham, Alabama

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