Caprese Salad With Tomato Granita
Caprese Salad With Tomato Granita
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
servings
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.