One bite into a juicy tomato and you're reminded of warm weather and summer picnics. Chef David Burke, executive chef at David Burke & Donatella in New York City, was invited on the “Today” show to share his creative spring-themed tomato recipes that are sure to be a hit.

Tomato Watermelon Salad With Prosciutto
2 tomatoes cut in wedges of six, and then into twelfths
1 wedge each, red and yellow watermelon, cut into balls (with melon baller)
3/4 cup olive oil
1/2 red onion, very thinly sliced
1 small cucumber, thinly sliced
1/4 cup orange juice, plus zest of one orange
2 tablespoons red wine vinegar
Basil, chopped
Salt and pepper to taste
6 thin slices of prosciutto, baked in oven until crisp, then broken into wedges, as garnish

Toss tomatoes and melon together with other ingredients (except prosciutto chips). Let marinate for an hour. Plate with lettuce leaves and thinly sliced cucumber. Place prosciutto chips on top.

Gazpacho With Shrimp Quesadilla
For the gazpacho
5 large ripe tomatoes, quartered
1/2 cucumber peeled, seeded, chopped
1/2 red bell pepper, chopped
2 cloves garlic
2 tablespoons coarse or kosher salt
2 teaspoons freshly ground pepper
1 teaspoon cayenne pepper
1/2 cup olive oil or tomato oil

Place all ingredients in a food processor and process until finely pureed. 

For the shrimp quesadilla
1 pound medium shrimp, peeled and deveined
2 eggs
1 tablespoon coarse or kosher salt
1 teaspoon freshly ground pepper
1/2 cup shredded jalapeno jack cheese
16 (6-inch) flour or corn tortillas
Vegetable oil for cooking

Place shrimp in a food processor and puree roughly. Add eggs, salt, and pepper, and continue processing until puree is fairly smooth. Spoon shrimp puree in a bowl and fold in cheese. Mix until all ingredients are combined. Reserve.

Using a 1-1/2 inch cookie cutter, cut tortillas into small rounds.

Place half of the tortilla rounds on a board or platter, and spoon 1 tablespoon of shrimp mixture on each of the tortillas. Top with remaining tortilla rounds. Place quesadillas in fridge and chill for 30 minutes. Lightly oil a griddle or sauté pan, preferably with a nonstick surface. Cook quesadillas over low heat, turning until they’re crisp and golden on both sides. Using a slotted spatula, remove quesadillas from griddle or pan and drain on paper towels.

Minute Steak With Pickled Tomatoes
1 (4-ounce) sirloin steak
4 small red tomatoes, pickled
2 cups white wine vinegar
2 cups sugar
1 cup water
1 tablespoon salt
1 tablespoon fennel seeds
1/2 bunch mint, chopped

Poke tomatoes with skewer in several places to create holes, soak overnight in the rest of the ingredients.

Grill steak until desired consistency (quickly on hot grill). Place tomatoes on grill to warm them through. Serve like barbecue. 

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