Heirloom Tomato Salad With Tomato Granita

“From Cooking Light August 2008. Yellow-red Mr. Stripey tomatoes give this ice a light hue. Use red or purple tomatoes if you want a darker granita. Mixing purple basil with deep-green Italian basil yields a nuanced flavor and a lovely garnish. Cooking time is freezing time.”
READY IN:
4hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare granita, place vinegar, oil, 1/4 teaspoon salt, and seeded peeled tomato in a blender or food processor; process until smooth. Place tomato mixture in an 8-inch square baking dish; cover and freeze until firm, stirring twice during first 2 hours. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.
  2. To prepare salad, arrange tomato slices on a platter. Sprinkle with pepper and 1/4 teaspoon salt. Top with granita. Sprinkle with basil.
  3. Serving size = 3 tomato slices and 2 tablespoons granita.

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