Tomato Salad with Tomato Water Granita Recipe

Name: Tomato Salad with Tomato Water Granita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large tomatoes, chopped (2 1/4 pounds); 1 1/2 tablespoons honey; 1 1/2 tablespoons red wine vinegar; Sea salt; 2 1/2 pounds multicolored heirloom tomatoes, cut into different sizes; 2 cups multicolored cherry tomatoes, halved (10 ounces); 3 tablespoons extra-virgin olive oil, plus more for drizzling; Sea salt; Black pepper; Chervil sprigs, for garnish

Servings: persons

5 large tomatoes, chopped (2 1/4 pounds)
1 1/2 tablespoons honey
1 1/2 tablespoons red wine vinegar
Sea salt
2 1/2 pounds multicolored heirloom tomatoes, cut into different sizes
2 cups multicolored cherry tomatoes, halved (10 ounces)
3 tablespoons extra-virgin olive oil, plus more for drizzling
Sea salt
Black pepper
Chervil sprigs, for garnish

1
Make the granita In a blender or food processor, puree the chopped tomatoes until nearly smooth.
2
Line a strainer with a double layer of cheesecloth and set over a medium bowl.
3
Pour the tomato puree into the strainer and let drain in the refrigerator overnight.
4
You should have about 1 cup of tomato water; reserve the solids for making soup or sauce.
5
Whisk the honey and vinegar into the tomato water and season lightly with salt.
6
Pour the tomato water into an 8-inch-square glass or stainless steel baking pan.
7
Freeze for 1 hour.
8
Scrape the frozen edges into the center with a fork.
9
Freeze for about 3 hours longer, scraping hourly, until the granita is uniformly icy and flaky.
10
Make the salad In a large bowl, toss all of the tomatoes with the 3 tablespoons of olive oil and season with salt and pepper.
11
Transfer to shallow bowls and spoon the granita on top.
12
Garnish with chervil sprigs, drizzle with olive oil and serve.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 large tomatoes, chopped (2 1/4 pounds), 1 1/2 tablespoons honey, 1 1/2 tablespoons red wine vinegar, Sea salt, and more.

Yes, Tomato Salad with Tomato Water Granita falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato Salad with Tomato Water Granita

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