Caprese Salad With Tomato Granita

Name: Caprese Salad With Tomato Granita
Ingredients: 1 tablespoon red-wine vinegar; 2 teaspoon extra-virgin olive oil; 1/4 teaspoon salt; one 8-ounce seeded, peeled tomato; 4 assorted heirloom tomatoes, cut into 1/4-inch-thick slices; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 1 tablespoon thinly sliced fresh basil; 8 ounce bocconcini mozzarella, or large chunks of parmesan cheese; extra-virgin olive oil, for garnish

Patricia Stagich|July 8, 2013 2:07 pm EST

4 (1 ratings)

Print

Tomatoes should be served at room temperature, and this icy vinaigrette is a cool and resfreshing way to add contrast to the tomatoes.

Servings

6

Ingredients

1 tablespoon red-wine vinegar
2 teaspoon extra-virgin olive oil
1/4 teaspoon salt
one 8-ounce seeded, peeled tomato
4 assorted heirloom tomatoes, cut into 1/4-inch-thick slices
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 tablespoon thinly sliced fresh basil
8 ounce bocconcini mozzarella, or large chunks of parmesan cheese
extra-virgin olive oil, for garnish

Directions

To prepare granita, place the vinegar, oil, salt, and tomato in a blender or food processor and process until smooth. Place the tomato mixture in an 8-inch square baking dish, cover, and freeze until firm, stirring twice during the first 2 hours.
After about an hour, scrape with a fork and break up any big chunks. Scrape entire mixture with a fork until fluffy.
Arrange the tomato slices on a platter. Sprinkle the tomatoes with pepper and salt. Top with granita. Sprinkle with basil. Serve with bocconcini and Parmesean chunks drizzled with extra-virgin olive oil.