Tomato and Watermelon Salad with Turmeric Oil

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.

¼ cup virgin coconut oil
1 tsp. peppercorns, coarsely crushed
1 tsp. coriander seeds, coarsely crushed
½ tsp. cumin seeds
½ tsp. ground turmeric
¼ large watermelon, seedless, rind removed, flesh cut into ½" pieces (~ 3 lbs or 4 cups)
2 medium heirloom tomatoes, cut into ½" pieces
8 oz mild French feta, cut into ½" pieces
flaky sea salt

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.

Makes 4-6 servings.