Tomato Salad with Tomato Granita #Sunday Supper Recipe
One of my simple pleasures in the summer is having a tomato sandwich from the first picked tomato in my garden. This presentation would be beautiful with some heirloom tomatoes. I'm planting some in my garden this Memorial Day Weekend. So until then, find some nice beefsteak tomatoes, some fresh basil and top them with this cool granita.
Granita
- 1 Tbsp. red wine vinegar
- 2 tsp. extra virgin olive oil
- 1/4 tsp. salt
- 8 ounces seeded, peeled tomato
- Salad
- 4 assorted heirloom tomatoes, cut 1/4" thick sliced
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. kosher salt
- 1 Tbsp. thinly sliced fresh basil
To prepare granita, place vinegar, oil, 1/4 tsp. 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 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 tomato slices on a platter. Sprinkle tomatoes with pepper and salt. Top with granita. Sprinkle with basil.
You could also top these with Feta or Ricotta Salata.
Enjoy the weekend!
Sunday Supper Participants:
Perfect Cocktails:
Salads:
From the Grill:
Classics:
Desserts: