- 1 small seedless watermelon
- 4 cherry tomatoes
- 4 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 8 tiny baby basil leaves
- 8 bamboo skewers
- Kosher salt
Cut top and bottom off the watermelon to level it. Sit it upright and cut away the rind. Cut into 1-inch cubes, reserve.
Bring a small pot of water to boil. Have a small bowl of ice water on the side. Carefully drop the cherry tomatoes into the water. Allow to cook for 10 seconds. Put in the ice water. Carefully peel away the skin and cut into halves (note: the tomatoes do not have to be peeled.)
Whisk together the vinegar and oil.
Place a tomato half on top of each watermelon cube with the flat side facing up. Poke a bamboo skewer through the top all the way down to secure the 2 items. Line up the skewers on a serving tray.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Chef Katsuya Fukushima of Cafe Atlantico in Washington, DC