Cooling cucumber watermelon yogurt salad

I warned you on my last recipe post (this refreshing margarita) that I was on a watermelon kick. Indeed. I can’t get enough.

Good thing it has so many uses. My obsession with watermelon drinks continues well into July (hello, watermelon juice and rum. Thank you, Cher). And I’ve been tossing it into salads, too. It adds a surprising, juicy-juicy crunch, along with a hint of sweetness.

Watermelon is surprisingly healthy, too. While it seems to be all water and sugar, it actually packs a good nutrition punch, with Vitamins A and C, plus beta carotene, while being low in calories.

I should probably also warn that I have a deep fondness for dill (which is going bonkers in my garden this year), and dill and yogurt sauces/dressings. If you’re not a big fan of dill, then try subbing cilantro in the recipe here. (And if you’re not a fan of cilantro either, then we probably can’t be friends. Kidding! I just won’t cook for you this summer.)

This recipe is inspired by the classic creamy cucumber tomato onion salad, only with watermelon, and an herbed yogurt dressing instead of sour cream. (And if you have a rainbow of cherry tomatoes on hand … pretty!)

We’re fast approaching mid-summer (can you believe it?) — stay cool!