Directions
1. Spread yogurt in a circle on a large serving plate.
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.
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.
Ingredients
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons honey
2 teaspoons fresh lime juice
3/8 teaspoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
Dash of crushed red pepper
2/3 cup honeydew melon balls
2/3 cup watermelon balls
2/3 cup cantaloupe balls
1 cherry radish, cut into thin slices
2 center-cut bacon slices, cooked and crumbled
12 small fresh basil leaves