This simple salad features the delightful contrast of icy, crunchy granita crowning juicy, room-temperature tomatoes.
Cooking Light AUGUST 2010
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.
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