Watermelon is always a summer staple in my house, and I’m always looking for more interesting ways to eat it. Although there is nothing wrong with just some salted watermelon. When I came across Alison Roman’s take on watermelon ‘salad’ in Dining In, I knew I was going to love it. This spicy sumac salt is next level and if you make it now, you’ll have plenty to use over the course of the summer (and beyond).

Thankfully she calls for cucumber in this salad as well which we have overflowing in our garden. This year what was labeled as a Persian Cucumber at my local nursery turned out to be Armenian Cucumber. To say there is a size difference between these two would be the understatement of a century.

This little ‘salad’ is sure to impress your quarantine mate. I riffed on her original recipe by adding in some ricotta salata, herbs and a dash of olive oil for dressing. Here we go!

Watermelon and Cucumber with Spicy Sumac Salt

By: Alison Roman, Dining In

Ingredients:

• 2 tablespoons ground sumac

• 1 1/2 tablespoons Aleppo pepper or 1 tablespoon crushed red pepper flakes

• 1 tablespoon kosher salt

• 1/2 small seedless watermelon

• Cucumber (depending on variety)

  • I grow Armenian cucumbers which are humungous! I used just a third or so of one, aim for equal parts cucumber to watermelon)

• Ricotta salata (optional)

• Basil or cilantro (optional)

Directions:

Combine the sumac, Aleppo pepper, and salt in a small bowl. Arrange the cucumber and watermelon on a large plate or platter, drizzle with a touch of olive oil, the spicy sumac salt, shaved ricotta salata, and herbs. Enjoy!