At Bouchée in Carmel, California, Walter Manzke tops his unconventional tomato, mozzarella and watermelon salad with scrapings of tangy balsamic granita.
Terrific Green Salads
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
How to Make It
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.
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.
The balsamic granita can be frozen for up to 3 days.
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