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

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.

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.

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