Tomato, Watermelon, and Basil Skewers

• 1/4 cup balsamic vinegar
• 1/4 cup sugar
• 1 4- to 5-pound seedless watermelon
• 60 small basil leaves (or torn larger leaves)
• 16 cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• Coarse or kosher salt
• Special equipment: 16 (6-inch) wooden skewers

1. Combine the balsamic vinegar and sugar in a small nonreactive saucepan.
2. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved.
3. Remove from the heat and set aside to cool.
4. Cut the top and bottom off the watermelon, then make 4 straight cuts down the sides so you have a cube of rindless watermelon.
5. Cut the cube into 1 1/2-inch slices, then cut the slices into 1 1/2-inch cubes.
6. Assemble the skewers by pushing a basil leaf to the end of one skewer.
7. Then skewer a cube of watermelon, then a tomato half.
8. Continue with another watermelon cube, basil leaf, and tomato half, ending with a basil leaf.
9. Repeat to make 15 more skewers.
10. Drizzle the skewers with the reserved balsamic syrup and the olive oil.
11. Sprinkle with salt.
12. Serve.

balsamic vinegar, sugar, watermelon, basil, tomatoes, extravirgin olive oil, kosher salt, wooden skewers

Taken from www.epicurious.com/recipes/food/views/tomato-watermelon-and-basil-skewers-376530 (may not work)