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  • Sara Calderon

Tomato-Watermelon Salad with Turmeric Oil


Photo by Alex Lau

INGREDIENTS

  • 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


PREPARATION

  1. Heat oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes.

  2. Let turmeric oil cool slightly.

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

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PO Box 86778

Portland, OR 97286

© 2019 by Sara Calderon