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Tomato-Watermelon Salad

August 9, 2020




  • 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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