The theme of pairing watermelon with tomato continues. I’m a big one for having multiple options for similar ingredients, because there’s a lot to be said for getting into a groove of having a consistent family of ingredients in the house at any given time. You just gotta know what to do with them so they don’t go to waste.

This ridiculously gorgeous dish would certainly be great as an antipasto before dinner, or eat the whole thing for dinner (it would be very filling, as I last night’s dinner proved), but I had a good third of this recipe today for a late breakfast! And it was delicious.

This is, again, not a savory recipe. It is completely non-fat, there is no added sugar, there is no olive oil, no garlic, no onion… but of course, you could happily add any or all of these things and the dish would be wonderful, too.

But on it’s own, it’s so flavorful and satisfying, with the crunch of the watermelon, the unctuousness of the glossy mango glaze, the slight earthy pungency of the fresh tomatoe pieces, and just the mildest hint of pepper from the bit of orange or yellow pepper in the glaze… Just wonderful.

This is a salt-friendly dish. Use it to bring out the sweetness of the fruit!

[private]

Watermelon-Tomato Antipasto with Mango-Sweet Pepper Glaze

• 1/2 mini watermelon, sliced into very thin, small (if you’re cutting up a large watermelon, just use enough watermelon pieces to fill a large dinner plate)
• 1 small tomato, thinly sliced and cut into small pieces
• flesh from 1 mango
• 1 small piece sweet pepper (either orange or yello), about 1/4 cup chopped
• 1/2 teaspoon rose water
• garnish: a few sprinkles quality natural salt, such as Himalayan Crystal salt, and some chopped sweet pepper

Arrange the watermelon and tomato pieces on a large dinner place. Combine remaining ingredients (except garnish) in a blender and blend until smooth. Spoon the glaze over top and finish with garnish ingredients. Salt definitely treats this dish kindly.

Toss before serving, if you like! No need to chill. The flavors will come out better if closer to room temperature!

This is another dish quite excellent with salty accompaniments, such as olives and (for the non-vegan “rawish” crowd, feta).

[/private]