Tomato-Watermelon Salad with Turmeric Oil

bon appétit salad melon watermelon feta tomato cumin soy free vegetarian wheat/gluten-free

Anna Stockwell

4–6 servings

Source

Ingredients

1/4 cup virgin coconut oil

1 tsp. coarsely crushed peppercorns

1 tsp. coarsely crushed coriander seeds

1/2 tsp. cumin seeds

1/2 tsp. ground turmeric

1/4 large seedless watermelon (about 3 lb.), preferably yellow, rind removed, flesh cut into 1/2" pieces (about 4 cups)

2 medium or 1 large heirloom tomato, cut into 1/2" pieces

8 oz. mild French feta, cut into 1/2" pieces

Flaky sea salt

Method

Heat coconut oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly.

Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with salt.