Ingredients
2 lb. ripe sweet tomatoes
1 tbsp. sugar
1 clove garlic
1/4 c. finely chopped fresh basil
2 tbsp. fresh lemon juice
2 tsp. coarsely ground pepper
3/4 tsp. salt
1/4 c. extra-virgin olive oil
3 tbsp. white wine vinegar
1/4 tsp. salt
1/4 tsp. Freshly ground pepper
1 red bell pepper
1 green bell pepper
1 cucumber
1/2 red onion
Preparation
Step 1To make granita: Quarter tomatoes and puree in a food processor with sugar and garlic. Strain puree through a sieve to discard seeds. Stir in basil, lemon juice, pepper, and salt.Step 2Let mixture chill in refrigerator at least 20 minutes to allow flavors to develop.Step 3To freeze granita: (Recommended method) Pour granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).Step 4Cover with a lid, foil, or plastic wrap. Freeze mixture 1 to 2 hours, until it is solid around the edges. Take container out of freezer and scrape ice with a fork, mixing it from edges into center.Step 5Repeat scraping and mixing process every 30 minutes or so (at least three times), until entire mixture has turned into small, sequined ice flakes. When ready to serve, “rake” with a fork to loosen the granita and spoon into serving dishes.Step 6To make dressing: Whisk together all ingredients until blended.Step 7To assemble salad: In a large bowl combine all ingredients; add dressing and toss to coat. Spoon granita on center of serving dishes. Arrange salad evenly around each.
