Everyone seems to love this simple combination of clean, fresh flavors. If watermelon is not in season you can substitute cantaloupe, but for a burst of pure flavor that really plays off the herbal flavor of the tomatoes, you can’t beat watermelon. Stacking the skewers vertically and serving them upright looks especially elegant.

　　

Ingredients

6 to 8 servings

　　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

　　

Step 1

Combine the balsamic vinegar and sugar in a small nonreactive saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside to cool.

　　

Step 2

Cut the top and bottom off the watermelon, then make 4 straight cuts down the sides so you have a cube of rindless watermelon. Cut the cube into 1 1/2-inch slices, then cut the slices into 1 1/2-inch cubes. Assemble the skewers by pushing a basil leaf to the end of one skewer. Then skewer a cube of watermelon, then a tomato half. Continue with another watermelon cube, basil leaf, and tomato half, ending with a basil leaf. Repeat to make 15 more skewers.

　　

Step 3

Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with salt. Serve.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.