Caprese salad with tomato granita

Indulge in the refreshing flavors of a classic Caprese salad with a modern twist of tomato granita. Perfect harmony of sweetness, acidity, and freshness.

Ingredients:

• 1 tablespoon red-wine vinegar
• 2 teaspoon extra-virgin olive oil
• 1/4 teaspoon salt
• one 8-ounce seeded, peeled tomato
• 4 assorted heirloom tomatoes, cut into 1/4-inch-thick slices
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1 tablespoon thinly sliced fresh basil
• 230g bocconcini mozzarella, or large chunks of parmesan cheese
• extra-virgin olive oil, for garnish

Instructions:

1. Start by combining the vinegar, oil, salt, and tomato in a blender or food processor and blend until the mixture is smooth. Transfer the mixture into an 8-inch square baking dish, cover it, and let it freeze until it solidifies, remembering to stir it twice within the first 2 hours.
2. Approximately an hour later, use a fork to scrape and break apart any large chunks that have formed. Continue to scrape the entire mixture with a fork until it becomes fluffy.
3. Present the tomato slices on a serving platter. Sprinkle the tomatoes with salt and pepper, then top them with the granita. Add a touch of basil for garnish. Accompany the dish with bocconcini and Parmesan pieces, drizzled with some extra-virgin olive oil.

Summary:

• Calories: 1217 kcal
• Fat: 80 g
• Protein: 88 g
• Carbs: 35 g
• Potassium: 1893 mg
• Magnesium: 181 mg