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Heirloom Tomato Salad with Tomato Granita

Photo: Randy Mayor; Styling: Jan Gautro
Yield 6 servings (serving size: about 3 tomato slices and 2 tablespoons granita)
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.

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

Nutrition 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

How to Make It

  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.