Heirloom Tomato Salad with Tomato Granita |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Yellow-red Mr. Stripey tomatoes give this ice a light hue. Use red or purple tomatoes if you want a darker granita, if you prefer. Mixing purple basil with deep-green Italian basil yields a nuanced flavor and a lovely garnish. Ingredients:
granita |
1 tablespoon red wine vinegar |
2 teaspoons extravirgin olive oil |
1/4 teaspoon kosher salt |
8 ounces seeded peeled heirloom tomato |
4 assorted heirloom tomatoes, cut into 1/4-inch-thick slices (about 2 pounds) |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt |
1 tablespoon thinly sliced fresh basil |
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 tomatoes with pepper and 1/4 teaspoon salt. Top with granita. Sprinkle with basil.
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