Recipe and photograph courtesy of Jose Andres, Executive Chef of The Bazaar.
¼ seedless watermelon, peeled and cut into 2-inch cubes
8 plum tomatoes, with the seeds prepared as “fillets”
1 tablespoon fresh lemon juice (from about ½ lemon)
1 teaspoon lemon zest
4 tablespoons Spanish extra-virgin olive oil
1 tablespoon sherry vinegar
Sea salt to taste
Fresh herbs or herb flowers (such as lavender or borage), optional, for the garnish
Take a bamboo skewer and place the watermelon cube on first. Place one set of tomato-seed fillets on top. In a small bowl, mix the lemon juice, half the lemon zest, the oil, and vinegar to make the dressing. Place the skewers on a serving plate and pour the dressing on top. Sprinkle with sea salt, the remaining lemon zest, and the herb flowers. Serve immediately.
Tip: Ideally, you should use a microplane for removing the zest of the lemon. If you don’t have a microplane, try a very fine grater. Also, if you want to save time, you can use cherry tomatoes instead of the tomato seeds.