A Summer Salad That’s All About Contrast

The most memorable salads aren’t just fresh—they’re dynamic. They offer contrast in every bite: crisp and tender, sweet and sharp, cool and aromatic. It's this tension that makes a dish feel satisfying, even when it's composed of just a few ingredients.

This watermelon salad is built on that principle. Inspired by the layered textures of fattoush, it brings together juicy fruit, crisp gem lettuce, airy toasted pita, and tangy pickled onions. But what truly sets it apart are the spices: sumac and Aleppo pepper, both from Épices de cru.

Sumac is one of the quiet heroes of summer salads. Its natural citrus edge adds lift and clarity without overpowering the other ingredients. Aleppo pepper, on the other hand, delivers warmth—a fruity, low-simmering heat that lingers without ever turning harsh. Together, they add a level of flavour and complexity without overwhelming the fresh elements.

One more note: this is a recipe worth scaling up slightly. Making extra pickled onions and pita crisps takes no extra effort, and you'll thank yourself later. They’re versatile enough to find their way into lunches all week—perking up sandwiches, hum-drum leftovers,  or layered into grain bowls.

Watermelon Salad with Crispy Pita and Sumac
Serves 4

Ingredients
1/4 cup thinly sliced shallot or red onion
2 tbsp strained fresh lemon juice
1 tbsp seasoned rice vinegar
Diamond Crystal Kosher salt and freshly ground black pepper
1 tbsp unsalted butter
3 tbsp olive oil, divided
2 thin medium-sized pitas, torn into pieces
1/2 tsp Épices de cru Aleppo pepper
4 cups bite-sized pieces of watermelon
1 head gem lettuce, leaves cut into bite-sized pieces
1/2 tsp Épices de cru sumac
Purple basil leaves

Method

1. Place the shallots in the bottom of a serving dish. Add the lemon juice and rice vinegar, season with salt and pepper, and toss to coat. Let stand for 20 minutes to soften and lightly pickle.

2. In a medium frying pan, combine the butter and 1 tablespoon of olive oil over medium heat. Add the pita pieces and sauté, stirring, for 6 to 7 minutes, or until toasted and crisp. Season with salt and Aleppo pepper and cook for 30 seconds more to meld the flavours. Set aside.

3. Add the remaining 2 tablespoons of olive oil to the shallot mixture. Add the watermelon, gem lettuce, and sumac, tossing gently to combine. Fold in the basil leaves and toasted pita chips just before serving.

Pro tip: Let the pita chips cool completely before adding to the salad. They’ll retain their crunch, even as they soak up the dressing’s acidity.

To explore the spices featured in this recipe, visit Flavourfull’s pantry. Thoughtfully sourced, and designed to make every ingredient taste like itself—only better.