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}
16  (8-inch) {Bamboo Skewers}

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.

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 1½-inch slices, then cut the slices into 1½-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.

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