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.
Drizzle the vinaigrette over the skewered tomato and watermelon. Sprinkle with salt and place a micro basil leaf on top. Serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Katsuya Fukushima, Cafe Atlantico, Washington, DC
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