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Heirloom Tomato Salad

Photo: John Autry; Styling: Cindy Barr
Yield 6 servings
This simple salad features the delightful contrast of icy, crunchy granita crowning juicy, room-temperature tomatoes.

Ingredients

  • Granita:
  • 1 tablespoon red wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 8 ounces seeded peeled heirloom tomato
  • Salad:
  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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.