Above all, this recipe is really just an encouragement to consider sliced watermelon (with cucumbers) as a dish. It’s easy to prepare, looks simply beautiful on a platter, and is great for summer picnics and outdoor gatherings.

 Secondly, this is basically a recipe for homemade Tajin.

This recipe comes from Alison Roman’s book Dining In, which is filled with delightfully simple-to-prepare dishes that deliver a big bang of flavor. I’m sure this won’t be the last time I feature one of her recipes as a favorite here on our blog. Most of her recipes feature ingredients that are easy to find (many of which you may already have on hand); all of her recipes feature fresh flavor profiles, and are “highly cookable”. It’s the book I reach for most on my shelf, especially if I’m wanting to impress my meal guests (or myself!). This recipe is a great example: elegant in it’s simplicity and deliciously fresh.

I like to prepare a batch of the seasoning, store it in a jar, and then sprinkle on watermelon and cucumbers as I’m eating them (like one might do with a jar of Tajin). That said, I should mention that I also like to keep a bottomless container of cut up watermelon in my fridge at all times during the months of July – September, so that preparing a watermelon platter at a moment’s notice is NBD (no big deal). 

Similarly, if you are preparing this for a group and don't want to season the entire platter (maybe some of your dining mates are “purists” and prefer their watermelon as-is), you can put the seasoning in a little bowl or jar on the side and encourage people to season to their liking, on their plates or in their hands (if you leave the rind on the watermelons).

 Now, a note on ingredients:

Obviously, the only watermelon you should be considering is a Durst Organic Growers watermelon (just kidding…sort of…). The cucumber is, really, optional, but does add a nice crunchy green touch. I like to use Armenian cucumbers, but any type of cucumber will be great. 

If you’re not familiar with sumac, one of the main ingredients here, it has a lovely citrusy, slightly bitter, flavor (like a lemon or a lime) and I find I often use it when I want to add a little “zing” to my dishes (it can be a very fun addition to popcorn). It doesn’t have any heat to it, but does add a subtle earthiness. You should be able to find it in the spice section of most grocery stores.

This spice blend is very mild on the heat scale. If you prefer things on the hotter side, consider substituting some (or all, if you really like things spicy) of the Aleppo pepper flakes for a hotter pepper.

 As for pairings: I suggest sunshine and hot weather.

Salty Sumac Seasoning for Watermelons and Cucumbers

From Dining In, Alison Roman

Ingredients:

2 tablespoons ground sumac

1 ½ tablespoons Aleppo pepper (or 1 tablespoon crushed red pepper flakes)

1 tablespoon kosher salt

Watermelon - cubed, sliced into wedges, balled…

Cucumber - sliced into rounds

Directions:

In a small bowl or jar, combine sumac, pepper flakes, salt. Arrange watermelon and cucumber on a plate or platter and sprinkle with seasoning.

Enjoy!