Today is National Watermelon Day. What better way to celebrate this refreshing pink fruit than with a secret at-home watermelon recipe directly from the chefs at The Bazaar by José Andrés? These watermelon and tomato skewers are the best combination of tangy and sweet, and perfect for summer.
Watermelon and Tomato Skewers
8 plum tomatoes
1 seedless watermelon, cut into 2-inch cubes
1 tablespoon fresh lemon juice
1/4 cup Spanish extra virgin olive oil
1 tablespoon Sherry vinegar
1 teaspoon lemon zest
Sea salt, to taste
Micro greens or thinly sliced mint leaves, for garnish
Using a sharp knife, slice off the tops and bottoms off each of the tomatoes. Locate the dividing wall of flesh separating one segment inside the tomato. Slice into the wall and open up the flesh to expose the seeds. Remove the seeds and their pulp by slicing through the tomato core. Set aside the seeds. Your aim is to keep the pulp of the seeds together to create fillet of tomato seeds that are separate from the firmer tomato flesh. Repeat with each segment of the tomato.
Skewer one tomato seed fillet on each cube of watermelon. Arrange the skewers on a serving plate.
In a small bowl, mix the lemon juice with the oil, and vinegar and 1/2 of the lemon zest. Pour the dressing on the skewers. Sprinkle with sea salt, the remaining lemon zest and the greens. Serve immediately. Serves 4.