Watermelons and cucumbers with spicy sumac salt from Dining In: Highly Cookable Recipes (page 98) by Alison Roman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red pepper flakes for Aleppo pepper.

  • L.Nightshade on September 05, 2018

    I put this together more like a salad, cutting the peel off the watermelon and chopping it into bite-size pieces. I had some White Wonder cucumbers from the neighbor’s farm, and felt their skin was a bit tough, so I did peel them. As the photo shows, I was generous with the sumac and Aleppo pepper, because I love them both! I’m also a big fan of watermelon. Cucumber, not so much. But this was a great way to use up the cukes! Served this as a side dish to accompany bison sliders stuffed with feta and caramelized red onion and garlic. The two dishes worked very well together.

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