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Tomato-Watermelon Salad With Turmeric Oil

4.1

(19)

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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk

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.

Recipe information

  • Yield

    4–6 servings

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

Preparation

  1. Step 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.

    Step 2

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

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Reviews (19)

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  • Please add nutritional data for all your recipes. I have stopped using your recipes because I'm trying to watch by calories and carbs and cannot do that without the information. Most other sites have this information included with their recipes.

    • Anonymous

    • Wash., DC

    • 7/14/2024

  • Please include things like carbs and sodium. Sadly, I’m at that age where they’ve started to matter to me

    • ScrappleDad

    • Dover, DE

    • 7/14/2024

  • If you don’t like reviews with modifications to the original recipe stop reading now. I agreed with other reviewers on the coconut oil and used high quality olive oil. I toasted the spices dry for more flavor and added pine nuts. Really liked the seasoned oil dressing. I have some difficulty with tomatoes so I cut back on the tomatoes and added small chunks of peaches and strawberries (it is summer as I write this). For festivity, I added a few blueberries, Great recipe. I keep it deconstructed until just before serving

    • Love the seasoned oil with the traditional watermelon and feta salad.

    • Austin, TX

    • 7/15/2023

  • Amazing!! I used olive oil because I had it on hand and subbed fresh peaches for the watermelon - that spiced oil really tied the sweet and savory together! Loved it!!

    • Chris F

    • 45344

    • 9/2/2021

  • This salad is delicious with an impressive array of complex flavours and textures for something that's also very refreshing and summery. The turmeric oil holds its own as an ingredient, I sprinkle it on soups and toast - it's very versatile.

    • kiaradean

    • London, UK

    • 3/27/2021

  • Super juicy and great mix of flavors.

    • bulldogdad

    • Seattle

    • 8/2/2020

  • Delicious. Definitely serve immediately after making, as it over tenderizes and falls apart quick. Flavor is great though and perfect for a quick summer salad that is both fruity and sweet with just the right amount of savory and spice.

    • Anonymous

    • Seattle

    • 8/2/2020