Tomato and Watermelon Skewers (Pinchitos de Tomate con Sandia)

• Seedless watermelon, cut into 2-inch cubes
• 8 plum tomatoes, with the seeds, prepared as "fillets"
• 1 tablespoon fresh lemon juice
• 1/4 cup Spanish extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon finely grated lemon zest
• Sea salt
• Fresh herbs or herb flowers (such as lavender or borage), for garnish

1. On bamboo skewers, alternate the watermelon cubes and tomato-seed fillets.
2. In a small bowl, mix the lemon juice with the oil, vinegar and half of the lemon zest to make the dressing.
3. Arrange the skewers on a serving plate and pour the dressing on top.
4. Sprinkle with sea salt, the remaining 1/2 teaspoon of lemon zest and the herb flowers.
5. Serve immediately.

watermelon, tomatoes, lemon juice, olive oil, sherry vinegar, lemon zest, salt, fresh herbs

Taken from www.foodandwine.com/recipes/aspen-2005-tomato-and-watermelon-skewers-ferran-adria-pinchitos-de-tomate-con-sandia-ferran-adria (may not work)