Heirloom Tomato Salad with Tomato Granita

Yellow-red Mr. Stripey tomatoes give this ice a light hue. Use red or purple tomatoes if you want a darker granita, if you prefer. Mixing purple basil with deep-green Italian basil yields a nuanced flavor and a lovely garnish.

Yield: 6 servings (serving size: about 3 tomato slices and 2 tablespoons granita)

Ingredients

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

Preparation

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 entire mixture with a fork until fluffy.

2. To prepare salad, arrange tomato slices on a platter. Sprinkle tomatoes with pepper and 1/4 teaspoon salt. Top with granita. Sprinkle with basil.

Nutritional Information

Calories:

54 (37% from fat)

Fat:

2.2g (sat 0.3g,mono 1.2g,poly 0.5g)

Protein:

1.6g

Carbohydrate:

8.9g

Fiber:

2.1g

Cholesterol:

0.0mg

Iron:

0.9mg

Sodium:

174mg

Calcium:

11mg