Tomato-Watermelon Salad with Turmeric Oil
¼ cup extra virgin olive oil or avocado 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.), 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" piecesFlaky sea salt
Heat 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.