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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Heirloom Tomato Salad

This simple salad features the delightful contrast of icy, crunchy granita crowning juicy, room-temperature tomatoes.

Cooking Light AUGUST 2010

  • Yield: 6 servings


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 49
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.7g
  • Carbohydrate: 7.6g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 166mg
  • Calcium: 20mg

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Heirloom Tomato Salad Recipe