Tomato, Watermelon, and Basil Skewers


Tomato, Watermelon, and Basil Skewers

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March 29, 2017

Tomato, Watermelon, and Basil Skewers


1/4 cup balsamic vinegar

1/4 cup sugar

1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes

32 small basil leaves (or torn larger leaves)

16 cherry tomatoes, halved

2 tablespoons extra-virgin olive oil

Kosher salt

Special equipment: 16 (6-inch) skewers


1Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

2 Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.

3 Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.