Heirloom Tomato Salad with Tomato Granita

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

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 37%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.6g
  • Carbohydrate: 8.9g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 174mg
  • Calcium: 11mg

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. 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. 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.
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