Tomato and Watermelon Skewers
Tomato and watermelon are an unlikely pair to many, but the juicy, refreshing fruits could not go better together. This skewer recipe makes it fun and easy to serve the two as a side dish or an appetizer. Chef José Andrés uses tomato seeds in this recipe, but suggests cherry tomatoes as a substitution.
- 1/4 seedless watermelon, peeled and cut into 2-inch cubes
- 8 plum tomatoes, quartered and cores removed for "fillets"
- 1 Tablespoon lemon juice
- 1 Teaspoon lemon zest
- 4 Tablespoons extra-virgin olive oil, preferably a Spanish variety
- 1 Tablespoon sherry vinegar
- Sea salt, to taste
- Fresh herbs and herb flowers (such as lavender), for garnish
Take a bamboo skewer and place the watermelon cube on first. Place 1 set of tomato-seed fillets on top. In a small bowl, mix the lemon juice, ½ the lemon zest, the oil, and vinegar to make the dressing. Place the skewers on a serving plate and pour the dressing on top. Sprinkle with sea salt, the remaining lemon zest, and the herb flowers. Serve immediately.