Tomato, Watermelon, and Basil Skewers

 In

Tomato, Watermelon, and Basil Skewers

Yields1 Serving
 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
1

Combine 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.

Ingredients

 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

Directions

1

Combine 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.

Notes

Tomato, Watermelon, and Basil Skewers