This savory salad goes especially well with grilled foods. Because it’s so juicy, the salad’s best put together just before serving and finished in a single sitting.
For an especially colorful presentation, go red and yellow with a mix-and-match choice of red or yellow watermelon combined with tomatoes of the other color.
¼ cup olive oil
1 teaspoon coarsely crushed black peppercorns
1 teaspoon coarsely crushed coriander seeds
½ teaspoon cumin seeds
½ teaspoon ground turmeric
About 4 cups of watermelon flesh, rind and seeds removed, cut into ½-inch pieces
2 medium heirloom tomatoes, cut into ½-inch pieces
8 ounces mild feta, cut into ½-inch pieces
Flaky sea salt (such as Maldon)
In a small saucepan, heat the olive oil and all the spices over medium heat until fragrant, about 3 minutes. Set the turmeric oil aside to cool slightly.
Mix together the watermelon, tomato, and feta and arrange on a serving platter. Drizzle the turmeric oil evenly over the salad, sprinkle with salt, and serve.
— Adapted from Bon Appetit
Recipe tested by Ellen Ficklen; email questions to firstname.lastname@example.org