Heirloom Tomato Salad

Heirloom Tomato Salad Recipe
Photo: John Autry; Styling: Cindy Barr
This simple salad features the delightful contrast of icy, crunchy granita crowning juicy, room-temperature tomatoes.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 49
Fat 1.9 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 1.7 g
Carbohydrate 7.6 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 166 mg
Calcium 20 mg


1 tablespoon red wine vinegar
2 teaspoons extra-virgin 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
Small fresh basil leaves (optional)


1. To prepare granita, place first 4 ingredients 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 the first 2 hours. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.

2. To prepare salad, divide tomato slices evenly among 6 plates. Sprinkle tomatoes evenly with pepper and 1/4 teaspoon salt. Top each serving with 2 tablespoons granita. Sprinkle with basil leaves, if desired.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.