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Tomato-Watermelon Skewers

July 2012

Tomato-Watermelon Skewers

Serves 4

6 plum tomatoes
1 tablespoon fresh lemon juice (from about ½ lemon)
1 teaspoon finely grated fresh lemon zest
4 tablespoons Spanish extra-virgin olive oil
1 tablespoon sherry vinegar
¼ seedless watermelon, peeled and cut into eight 2-inch cubes
Sea salt to taste
Fresh herbs or herb flowers (such as lavender or borage), optional

Using a sharp knife, slice off the top and bottom of each plum tomato. Locate the fleshy dividing wall of one segment inside the tomato. Slice alongside the dividing wall and open up the flesh of the tomato to expose the seeds. Remove the seeds and their pulp by slicing around the 
core of the tomato. Set the seed sacs aside. Keep the seeds and their surrounding gel intact to create tomato seed “fillets” that are separate from the firmer tomato flesh. You should have about 8 fillets.

In a small bowl, whisk the lemon juice, half the lemon zest, the oil, and
vinegar together to make the dressing.

Place the watermelon cubes on a platter and top each with a tomatoseed fillet. Drizzle the dressing over the top of the tomatoes. Sprinkle with sea salt, the remaining lemon zest, and the herb flowers. Pierce each cube with a bamboo skewer and serve.

Photograph by Darko Zagar