Heirloom Tomato Salad With Tomato Granita

Be the first to review
READY IN: 4hrs 10mins
Recipe by GibbyLou

From Cooking Light August 2008. Yellow-red Mr. Stripey tomatoes give this ice a light hue. Use red or purple tomatoes if you want a darker granita. Mixing purple basil with deep-green Italian basil yields a nuanced flavor and a lovely garnish. Cooking time is freezing time.

Ingredients Nutrition


  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 with pepper and 1/4 teaspoon salt. Top with granita. Sprinkle with basil.
  3. Serving size = 3 tomato slices and 2 tablespoons granita.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a