Heirloom Tomato Salad With Tomato Granita

Submitted 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."

 

• Ready In: 4hrs 10mins
• Ingredients: 8
• Serves: 6

ingredients

• Granita

• 1 tablespoon red wine vinegar
• 2 teaspoons extra virgin olive oil
• 1⁄4 teaspoon kosher salt
• 8 ounces heirloom tomatoes, peeled and seeded

• Salad

• 4 assorted heirloom tomatoes, cut into 1/4 inch thick slices (about 2 pounds)
• 1⁄2 teaspoon black pepper, freshly ground
• 1⁄4 teaspoon kosher salt
• 1 tablespoon fresh basil, thinly sliced

directions

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.