This is a non-fat recipe with no added sugar, and a non-savory (no onions, no garlic, no olive oil) way to enjoy the health benefit of your jucy summer tomato harvest!

If you’re trying to lose weight, if you’re watching your sugar, if you follow a Weight Watchers program, or looking  to increase your tomato consumption to strengthen your heart-health, this is a unique dish you might want to check out.

Thinly sliced watermelon layered with thinly sliced juicy tomato wedges, “frosted” with an aromatic Strawberry-Rose glaze sweetened only with a few red grapes! Add a bit of quality salt to bring out the sweetness and you’ve got a great side dish for the summer table… or a juicy feast for one!

We tend to think of tomato as a veggie, but in fact it’s a fruit… and it behaves nicely as one when paired with many fruits.

(By the way, I ate this whole thing — eventually — for dinner. Seriously filled me up. Drank whatever berry glaze was left. *slurp* Good stuff!)

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Recipe for: Watermelon-Tomato Antipasto with Strawberry-Rose Glaze

• 1/2 mini watermelon, sliced into very thin, medium-sized pieces (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 medium-sized pieces
• 1 heaping cup strawberries (I used frozen and defrosted them slightly — normally I would not use frozen, but am just pointing out that you can also use frozen… though I am biased toward fresh)
• heaping 1/3 cup red grapes
• 1/2 teaspoon rose water
• a few good dashes quality natural salt, such as Himalayan Crystal salt

Arrange the watermelon and tomato pieces on a large dinner place. Combine remaining ingredients in a blender and blend until smooth. “Frost” the watermelon and tomato with the thick glaze, and sprinkle with additional salt, if desired. 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 dish is excellent with salty accompaniments, such as olives and (for the non-vegan “rawish” crowd, feta).

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