0.0 0

Tomato and Mozzarella Salad with Frozen Balsamic Vinaigrette

At Bouchée in Carmel, California, Walter Manzke tops his unconventional tomato, mozzarella and watermelon salad with scrapings of tangy balsamic granita.

slideshow Terrific Green Salads

  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 1/2 cup white balsamic vinegar
  • 2 tablespoons water
  • 2 pounds assorted tomatoes, including halved cherry, pear or grape tomatoes and large tomatoes, sliced 1/4 inch thick
  • 1 pound fresh mozzarella, sliced 1/4 inch thick
  • Salt and freshly ground pepper
  • 1 cup seedless watermelon cubes
  • 1/2 cup coarsely chopped basil
  • 2 tablespoons extra-virgin olive oil


  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.
  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.

Contributed By Published August 2004

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


483436 2013-12-06 Walter Manzke fall|summer|barbecue-cookout|italian|appetizers-starters|salads|6|vegetarian august-2004,walter manzke,bouchee,summer salad,caprese salad,tomato and mozzarella salad,frozen balsamic vinaigrette recipes,tomato-and-mozzarella-salad-with-frozen-balsamic-vinaigrette 483436