Tomato-Watermelon Salad

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

DIRECTIONS

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