Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6

How to Make It

Step 1    

In an 8-inch-square glass baking dish, mix the balsamic vinegar and water. Freeze, stirring every 20 minutes with a fork, until the crystals are no longer slushy, about 1 1/2 hours.

Step 2    

On a large platter, arrange the sliced tomatoes and mozzarella in a slightly overlapping circle; season with salt and pepper. Scatter the cherry tomato halves, watermelon cubes and basil on top and drizzle with the olive oil. Scrape the granita over the salad with a fork, and serve.

Make Ahead

The balsamic granita can be frozen for up to 3 days.

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