RECIPE

Tomato and Mozzarella Salad with Frozen Balsamic Vinaigrette

  • ACTIVE:
  • TOTAL TIME: 20 MIN plus 1 1/2 hr freezing
  • SERVINGS: 6

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

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • OTHER TIME:
  • SERVINGS: 6
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 1/2 cup white balsamic vinegar
    2. 2 tablespoons water
    3. 2 pounds assorted tomatoes, including halved cherry, pear or grape tomatoes and large tomatoes, sliced 1/4 inch thick
    4. 1 pound fresh mozzarella, sliced 1/4 inch thick
    5. Salt and freshly ground pepper
    6. 1 cup seedless watermelon cubes
    7. 1/2 cup coarsely chopped basil
    8. 2 tablespoons extra-virgin olive oil

Directions

  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.