RECIPE: Tomato-Watermelon Salad with Turmeric Oil
Red, juicy and sweet, tomato and watermelon both contain lycopene, which may help protect the skin against UV damage. In this simple recipe, amplify flavors of the dressing by “blooming” the spices (heating in oil). Make sure your fruit is room temperature: if they’re too cold, they’ll cause the spiced oil to solidify.
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
DIRECTIONS
- 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.
Original recipe by Bon Appétit
Download the Recipe PDF
Helicopter mom of a teen. Promoter of all things just. Family enthusiast. Dina co-founded HealthDiscovery.org and has dedicated her career to educating audiences for over 15 years in healthcare, financial services, wholesale and retail. A retired foster parent, she supports clean, farm-fresh eating and holistic therapies. Dina’s team is responsible for constructive educational events and effective digital & print communications in her role as Director of Marketing at Corporate Synergies, a national employee benefits specialist.