Tomato and Mozzarella Salad with Frozen Balsamic Vinaigrette

By MooK

Ingredients

• 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

Preparation

Step 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.

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.