Cut watermelon according to instructions above and store, covered, in the fridge until ready to use.

Arrange watermelon pieces on a platter. Top each with a piece of tomato membrane. Skewer each piece (a flat and broad skewer works better than a rounded one.)

Whisk together vinegar, lemon juice and zest, and olive oil in a small bowl. Season lightly with sea salt. Drizzle vinaigrette over watermelon and tomato. Garnish with fresh herbs or edible flowers.