Tomato-Watermelon Salad with Turmeric Oil

Photo by Alex Lau, Food Styling by Susie Theodorou

Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential. Make sure your tomatoes and watermelon are room temperature: If they’re too cold, they’ll make the spiced coconut oil seize.

4–6 servings


    • 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


    1. 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.
    2. Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with salt.

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