This vibrant, flavorful summertime staple has been adapted from Alexandra Tallulah's "sunshine salad."
6 cups watermelon, cubed
1 tablespoon olive oil
1 teaspoon za’atar
1 teaspoon red pepper flakes
1 teaspoon poppy seeds
Flakey sea salt
In 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. Add salt to taste and enjoy.
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