Heirloom Tomato Salad with Tomato Granita

Heirloom Tomato Salad with Tomato Granita
Photo by Randy Mayor


  • 2 teaspoons extravirgin olive oil
  • ¼ teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • 4 assorted heirloom tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
  • Salad:
  • ½ teaspoon freshly ground black pepper
  • 8 ounces seeded peeled heirloom tomato
  • + 3 more ingredients
    • 1 tablespoon thinly sliced fresh basil
    • Granita:
    • ¼ teaspoon kosher salt

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 ...

View full recipe at My Recipes


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