Tomato Cucumber And Melon Skewers Recipes

MELON, CUCUMBER AND TOMATO SALAD

Steps:

• Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
• Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
• Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.

TOMATO, WATERMELON, AND BASIL SKEWERS

Steps:

• Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.
• Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.
• Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

MELON, CUCUMBER AND CHERRY TOMATO SALAD

Steps:

• Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
• Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
• Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.

WATERMELON-FETA SKEWERS

Steps:

• Set 1 feta cheese cube on top of a watermelon cube and secure with a toothpick. Repeat with remaining feta and watermelon. Sprinkle with mint.

WATERMELON-TOMATO SKEWER

Steps:

• Cut top and bottom off the watermelon to level it. Sit it upright and cut away the rind. Cut into 1-inch cubes, reserve.
• Bring a small pot of water to boil. Have a small bowl of ice water on the side. Carefully drop the cherry tomatoes into the water. Allow to cook for 10 seconds. Put in the ice water. Carefully peel away the skin and cut into halves (note: the tomatoes do not have to be peeled.)
• Whisk together the vinegar and oil.
• Place a tomato half on top of each watermelon cube with the flat side facing up. Poke a bamboo skewer through the top all the way down to secure the 2 items. Line up the skewers on a serving tray.
• Drizzle the vinaigrette over the skewered tomato and watermelon. Sprinkle with salt and place a micro basil leaf on top. Serve.

WATERMELON AND TOMATO SKEWERS

Steps:

• For each skewer, start with 1 tomato half, add 1 basil leaf and 1 cube of watermelon. Drizzle with a little bit of balsamic vinegar and olive oil; sprinkle with sea salt. Serve immediately or refrigerate until ready to serve.

MOZZARELLA TOMATO OLIVE COCKTAIL SKEWERS

Steps:

• Cut the mozzarella into bite sized pieces. If you are lucky enough to find the small balls, keep them whole. Place in a medium bowl and stir in the tomatoes, olives, oil, garlic, thyme, salt, pepper and red pepper. Cover and refrigerate 1-3 hours.
• If basil leaves are large, cut into smaller pieces.
• Thread the marinated cheese, tomatoes and olives onto skewers, placing the basil leaves inbetween. Place skewers on a platter; garnish with additional fresh basil. Enjoy!

TOMATO CHICKEN SKEWERS

Steps:

• Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
• Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
• Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
• Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Transfer to a serving plate and garnish with sprigs of fresh rosemary.