Heirloom Tomato Salad with Tomato Granita

Heirloom Tomato Salad with Tomato Granita Recipe
Photo: Randy Mayor; Styling: Jan Gautro
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.

Yield:

6 servings (serving size: about 3 tomato slices and 2 tablespoons granita)

Recipe from

Cooking Light

Nutritional Information

Calories 54
Caloriesfromfat 37 %
Fat 2.2 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 1.6 g
Carbohydrate 8.9 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 174 mg
Calcium 11 mg

Ingredients

Granita:
1 tablespoon red wine vinegar
2 teaspoons extravirgin 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
1 tablespoon thinly sliced fresh basil

Preparation

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.

Jeanne Thiel Kelley,

Cooking Light

August 2008
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