This vibrant, flavorful summertime staple has been adapted from Alexandra Tallulah's "sunshine salad
."½ cup plain + full fat Greek Yogurt1 tablespoon honey6 cups watermelon, cubed 1 tablespoon olive oil1 teaspoon za’atar 1 teaspoon red pepper flakes1 teaspoon poppy seedsFlakey sea saltIn a small bowl, mix yogurt with honey, then spread mixture on a large platter. Top yogurt with watermelon, olive oil, za’atar, red pepper flakes, and poppy seeds. Salt to taste and enjoy.