RECIPE

Tomato and Mozzarella Salad with Frozen Balsamic Vinaigrette

• Recipe by Walter Manzke

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

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.