Ingredients
Equipment
Method
- Dice watermelon into small cubes. Pat dry with a paper towel to remove excess juice.
- Spoon ¼ cup Greek yogurt into the bottom of a clear glass. Add half the watermelon cubes on top.
- Sprinkle half the torn mint leaves over the watermelon layer.
- Repeat the layers, finishing with watermelon and the remaining mint on top.
- Sprinkle lime zest over the top if using. Serve immediately for best texture.
Nutrition
Notes
Substitutions: Swap mint for fresh basil for a savory-sweet twist. Use honeydew or cantaloupe in place of watermelon.
Storage: Best eaten immediately; watermelon releases water quickly and the yogurt layer may thin. Do not store assembled.
Make-ahead: For a frosty summer version, freeze cubed watermelon for 30 minutes before layering.
