Adapted from Food and Wine August 2010
1 c. plain whole-milk Greek yogurt
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. white wine vinegar
1 tsp. coarsely chopped thyme
1 Tbsp. 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 c. small mint leaves
Heat the grill to high heat. Mix together yogurt, lemon juice, vinegar, thyme and 1 Tbsp. of olive oil in a bowl. Salt and pepper to taste.
Brush watermelon slices with olive oil and season with salt and pepper. Place slices on grill and cook one minute on each side or until slightly charred. Place melon and plates and top with yogurt sauce and black pepper. Drizzle with olive oil, garnish with mint and serve.