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Tomato-Watermelon Salad with Turmeric Oil

['1/4 cup virgin coconut oil', '1 tsp. coarsely crushed peppercorns', '1 tsp. coarsely crushed coriander seeds', '1/2 tsp. cumin seeds', '1/2 tsp. ground turmeric', '1/4 large seedless watermelon (about 3 lb.), preferably yellow, rind removed, flesh cut into 1/2" pieces (about 4 cups)', '2 medium or 1 large heirloom tomato, cut into 1/2" pieces', '8 oz. mild French feta, cut into 1/2" 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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