4
1 rating

Caprese Salad with Tomato Granita

Patricia Stagich

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

Ingredients

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

Directions

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.

Nutritional Facts
Servings6
Calories Per Serving183
Total Fat12g18%
Sugar3gN/A
Saturated6g32%
Cholesterol26mg9%
Protein15g29%
Carbs6g2%
Vitamin A128µg14%
Vitamin B120.5µg7.6%
Vitamin B60.1mg6.4%
Vitamin C16mg27%
Vitamin D0.2µgN/A
Vitamin E0.9mg4.7%
Vitamin K13µg16%
Calcium461mg46%
Fiber1g6%
Folate (food)20µgN/A
Folate equivalent (total)20µg5%
Iron0.7mg3.8%
Magnesium30mg8%
Monounsaturated4gN/A
Niacin (B3)0.8mg4%
Phosphorus291mg42%
Polyunsaturated0.5gN/A
Potassium315mg9%
Riboflavin (B2)0.1mg8.7%
Sodium526mg22%
Zinc1mg8%