Washington chef-restaurateur Jose Andres, whose eateries include Cafe Atlantico, Jaleo, Zaytinya and Oyamel, credits avant-garde Spanish chef Ferran Adria with creating these simple and inexpensive skewers of watermelon topped with tomatoes and a lemon vinaigrette. Mr. Andres uses just the seeds and inner membranes of the tomatoes, but cherry tomatoes are easier.
The following recipe is adapted from Mr. Andres’ cookbook “Made in Spain” (Clarkson Potter, 2008).
Watermelon and tomato skewers
Start to finish: 10 minutes
Servings: 4
8 bamboo skewers
1/4 seedless watermelon, flesh cut into 2-inch cubes
8 cherry tomatoes
1 tablespoon lemon juice (about 1/2 lemon)
1 teaspoon lemon zest
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
Salt, to taste
Fresh herbs or herb flowers (such as lavender or borage), for the garnish (optional)
Place 1 watermelon cube on each skewer, then top with tomatoes. Arrange the skewers standing on a serving plate.
In a small bowl, mix the lemon juice, half of the lemon zest, the oil and the vinegar. Season with salt to taste. Pour the dressing over the skewers. Garnish with the remaining lemon zest and the herb flowers. Serve immediately.
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