This will be a short post since this receipe was almost too easy. Driving home on Friday and was so thirsty that the thought of eating cold, juicy fruit made me take a side trip to the grocery store. Lots of great fruit in season including lychees at my local HEB...and they are surprisingly so very fresh and delicious. I couldn't resist getting a watermelon as well. Grocery stores are sneaky - they load boxes of great looking watermelon right when you walk into the door so it's impossible to miss and then to make it more appetizing, they 'display' the red-ish, juiciest watermelon halves so that you always believe whichever melon you pick, it's going to be just as good.
So back to the appetizer. While cutting the watermelon into cubes, noticed I had some tomatos as well. Hrm...they look pretty together so they must taste yummy together! I lucked out, I was right. Well, I couldn't do just that.....why not grill! I also couldn't resist pairing them with basil and with my new basil plant that has been growing like crazy, seemed like a perfect combination. These made a great complement to a bbq dinner or could just be a fun appetizer to enjoy while your entree is still cooking. 
Watermelon, Tomato & Basil Skewers
Skewers:
16 cubes of watermelon (roughly 1.5 inch)
1 - 2 tomato cut into big chunks (or you can use cherry tomatoes)
12 fresh leaves of basil
Salt
Dressing:
2 tablespoon Basalmic vinegar
2 tablespoon good olive oil
pinch of salt
pinch of sugar
1. Make sure to soak your wood skewers in water for a few minutes so they don't burn on the grill (like mine did...I didn't follow directions.) Alternate a watermelon, basil, tomato on a skewer. I put two of each on one skewer and made roughly 8 skewers.
2. Sprinkle two sides with salt. 3. Grill! Should take about 4 minutes for each side. I grilled only two sides.
4. For the dressing, pour basalmic vinegar into a bowl. Whisk and slowly pour in olive oil until dressing gets a little thicker. Add salt and sugar. Taste and add more as you need. I also chopped up basil.5. Drizzle the dressing over the skewers. Eat as soon as they come off the grill so they are still warm! 
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