Burrata Caprese Salad with Tomato Basil Granita
Prep Time
3 hours
Cook Time
10 mins
Serves
3-4
Ingredients
- 4 large ripe tomatoes
- 1 pint cherry or grape tomatoes
- 1 tablespoon of basil, chopped plus more for garnish
- 1 tablespoon extra virgin olive oil
- 1/4 tsp salt
- 4 oz burrata
- Crunchy sea salt for finishing
Steps
1
Grate the large tomatoes on a box grater and strain through a fine mesh strainer. Reserve the pulp for later use and set the strained liquid aside in a shallow bowl or dish.
2
Add the 1/4 tsp salt and chopped basil to the liquid and stir to combine. Place in the freezer on a flat surface and freeze for 2 hours. After 2 hours, use a fork to scrape the liquid as it is starting to freeze, breaking apart any solid areas. Return to the freezer for an additional hour.
3
Remove the liquid from the freezer again and scrape with a fork to “fluff” the granita. Return to the freezer while you plate the salad. Arrange the tomatoes and burrata as desired, then top with olive oil and crunchy sea salt for finishing.
4
Top the salad with granita and serve immediately.
Impress your friends with a new spin on a classic.
If you have been following my stories on Instagram this summer then you may have seen that I ate my weight in pan con tomate (a spanish tapas of garlic toast with grated tomato pulp and olive oil). Everytime I made one of those exquisite girl dinners, I strained out the tomato juice from the grated pulp and froze it. That’s right, you guess it. The culmination of months of perfectly ripe summer heirloom tomatoes reserved for this moment. You can just buy some from the store the same day you want to make this though lol.
The tomato granita is such a refreshing and interesting element to add to a caprese salad. At first, it’s just an icy crunch that adds amazing texture, but that is quickly followed by an explosion of tomato basil flavor. The fresh tomatoes burst and the creamy burrata and olive oil start to meld with the melting granita, and its just so nice! You have to try this before summer is officially over! Tomatoes are at their best and will be through the end of September.
By the way, the granita is really fool proof, so don’t be intimidated if you have never made one before. This was my first time and it was surprisingly easy. I will definitely be making other variations soon!
Serve this with an ice cold glass of Rosé and you just may forget about a second course!