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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. 


For the tomato granita

  • 1 Tablespoon red-wine vinegar
  • 2 Teaspoons extra-virgin olive oil
  • 1/4 Teaspoon salt
  • One 8-ounce seeded, peeled tomato

For the salad

  • 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 Ounces bocconcini mozzarella, or large chunks of Parmesan cheese
  • Extra-virgin olive oil, for garnish


For the tomato granita

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.

For the salad

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.