Tomato, Watermelon, and Basil Skewers

  • 60ml balsamic vinegar
  • 50g granulated sugar
  • 1 (approx 2kg) watermelon, cut into 32 (3.5cm cubes)
  • 32 small basil leaves (or torn larger leaves)
  • 16 cherry tomatoes, halved
  • 2 tbsp extra-virgin olive oil
  • Salt
  • Special equipment: 16 (15cm) skewers
Combine the balsamic vinegar and granulated sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the granulated 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 and serve.

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