Tomato-Watermelon Salad with Turmeric Oil

Tomato, watermelon, feta is a pretty regular salad. A lot of people love it and we posted a recipe for Juneteenth, but this time we’re stepping it up a notch! Specifically, the Chhonk (turmeric oil) elevates this salad and makes it unlike anything I’ve ever tasted before! I highly recommend making this salad (and start experimenting more with tempering).


  • 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


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.

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These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

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