fresh summer salad, skewered.

Can you remember all the way back to Memorial Day weekend? What feels like yesterday also feels like it was so long ago, doesn't it?

I tried a new Giada De Laurentiis salad that I had flagged in this cookbook (which happens to be one of my favorites in my small library, btw). We enjoyed it at a birthday BBQ for Eddie and my brother, alongside chicken sausages and cole slaw. It was a refreshing alternative to your average fruit salad, due in large part to the appearance of basil (love it when it's homegrown!). Plus, anything on skewers just screams yum and fun, yes?
Go get yourself a juicy watermelon (use this knife!) and try this this weekend.

Giada De Laurentiis' Tomato, Watermelon and Basil Skewers
from Giada's Kitchen, page 25

1/4 cup balsamic vinegar (cannot live without this balsamic)
1/4 cup sugar
1 four-to-five pound watermelon, cut into 1 1/2" cubes (about 32ish)
36 cherry tomatoes, halved
2 tablespoons extra virgin olive oil
kosher salt
16 skewers

Combine the balsamic and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Remove from heat and let cool.

Skewer your fruit as you like. Giada recommends this order: watermelon, basil then tomatoes. You can lay flat or serve upright, whatever you like. Drizzle the skewers with balsamic and olive oil and a sprinkle of coarse salt.

If you are going to arrange in advance, I recommend saving the drizzle and sprinkle for just before serving.

This is a great summer salad for party-going, potlucks and the like. If you're in the market for some short bamboo skewers, these are my favorite.

1 comment:

Garden, Home and Party said...

This is officially on the FD menu, thanks, Alison.
P.S. Extend my good wishes to Eddie, an excellent daddy from what I hear. :-)