Name: Tomato-Watermelon Salad
Ingredients: ¼ cup virgin coconut oil; 1 tsp. coarsely crushed peppercorns; 1 tsp. coarsely crushed coriander seeds; ½ tsp. cumin seeds; ½ tsp. ground turmeric; ¼ large seedless watermelon (about 3 lb.), preferably yellow, rind removed, flesh cut into ½" pieces (about 4 cups); 2 medium heirloom tomatoes, cut into ½" pieces; 8 oz. mild French feta, cut into ½" pieces; Flaky sea salt

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.

Tomato-Watermelon Salad

¼ cup virgin coconut oil

peppercorns

coriander seeds

cumin seeds

turmeric

watermelon (about 3 lb.), preferably

heirloom tomatoes,

mild French feta,

Flaky sea salt

Bon Appétit

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.

Tomato-Watermelon Salad

Servings: 5

Cost: $6.82 /serving

Author : Anna Stockwell

Ingredients

Instructions

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