Heirloom Caprese Salad with Basil Granita

Thinly sliced tomatoes are served with a refreshing granita, tangy balsamic vinegar, and creamy burrata with prosciutto on the side. A perfect summer salad.

Heirloom tomatoes are so amazingly sweet, juicy, and succulent; I want all the heirloom tomatoes the land has to offer! And, I actually did buy my market out of their entire supply the other day.

While I do love to shovel slices of lightly salted heirlooms into my mouth, on repeat, sometimes I crave something slightly more refined. And, this Heirloom Tomato Carpaccio totally fits that bill. This salad is my playful spin on the beloved Caprese salad.

I gave the traditional Caprese a little upgrade by swapping out the thick slices of tomatoes for thin and delicate slices of heirlooms; mozzarella for super creamy torn burrata; basil leaves for a refreshingly cool basil granita, and plain balsamic vinegar for fig balsamic vinegar. And, because I decided that was simply not enough pizzaz, I added prosciutto in the form of cute little rosettes and thinly sliced red onion. The result is a salad that is sure to blow your mind.

This simple and seasonally salad is the embodiment of everything I love about summer. It’s cool and refreshing, creamy and dreamy, slightly meaty, sweet, salty, savory, a little sour… it’s the jam people.

How to Make Heirloom Caprese with Basil Granita

Make the Basil Granita

1. Prepare the Granita Base:
   • In a small saucepan, bring the water, lemon juice, granulated sugar, and a pinch of kosher salt to a boil over medium-high heat, stirring occasionally.
   • Once boiling, remove the mixture from heat and set aside to cool for 20 minutes.
2. Steep the Basil:
   • Add the torn basil leaves to the cooled mixture and allow them to steep for 10 minutes.
3. Blend and Strain:
   • Use an immersion blender, or transfer the mixture to a regular blender, and puree until smooth.
   • Strain the mixture into a container to remove any solid pieces.
4. Freeze the Granita:
   • Place the container in the freezer and allow the mixture to freeze partially. This should take about 4-6 hours, depending on your freezer.
   • When the mixture is partially frozen, scrape it with a fork to create a flaky texture. Return to the freezer.
   • Continue to freeze and scrape the granita occasionally until it reaches a completely frozen, granular consistency.

Form the Prosciutto Rosettes

5. Roll the Prosciutto:
   • Take one slice of prosciutto and roll it up like a fruit roll-up, turning out the tops to form rosettes.
   • Set aside the rosettes in the refrigerator until ready to use.

Plate the Salad

6. Prepare the Ingredients:
   • Arrange the thinly sliced heirloom tomatoes and red onion on each plate.
   • Season with sea salt and fresh ground black pepper to taste.
7. Add the Burrata and Prosciutto:
   • Drizzle the arranged tomatoes and onions with fig balsamic vinegar.
   • Top with torn pieces of burrata and a scoop of basil granita.
   • Garnish each plate with the prosciutto rosettes and fresh basil leaves.

Recipe Notes

• Red Onion Tip: For a milder onion flavor, soak the red onion slices in water for 20 minutes, then drain well.
• Granita Storage: Basil granita can be made in advance and stored in the freezer for up to one month.
• Serving Suggestion: For the best presentation, refrigerate the plates for at least an hour before arranging the salad.
• Bread Pairing: Serve with crusty artisanal bread for a complete meal.

Heirloom Caprese Salad with Basil Granita

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5 from 6 reviews

• Author: Cheyanne Holzworth
• Total Time: 35 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

A vibrant take on the classic Caprese salad. Juicy heirloom tomatoes, creamy burrata, and a refreshing basil granita make this dish unforgettable.

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Ingredients

Units USM Scale 1x2x3x

• 5 heirloom tomatoes (5 heirloom tomatoes) heirloom tomatoes
• 1/4 cup (60 ml) red onion
• 8 oz (227 g) burrata
• 4 oz (113 g) prosciutto
• Fig balsamic vinegar
• Extra virgin olive oil
• Sea salt
• Fresh ground black pepper
• Basil leaves
• 1 1/4 cups (300 ml) water
• 1/2 cup (120 ml) lemon juice
• 7 tbsp granulated sugar
• 4 large basil leaves (4 large basil leaves) large basil leaves
• Pinch of kosher salt

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Instructions

1. Prepare the Granita Base:
2. In a small saucepan, bring the water, lemon juice, granulated sugar, and a pinch of kosher salt to a boil over medium-high heat, stirring occasionally.
3. Once boiling, remove the mixture from heat and set aside to cool for 20 minutes.
4. Steep the Basil:
5. Add the torn basil leaves to the cooled mixture and allow them to steep for 10 minutes.
6. Blend and Strain:
7. Use an immersion blender, or transfer the mixture to a regular blender, and puree until smooth.
8. Strain the mixture into a container to remove any solid pieces.
9. Freeze the Granita:
10. Place the container in the freezer and allow the mixture to freeze partially. This should take about 4-6 hours, depending on your freezer.
11. When the mixture is partially frozen, scrape it with a fork to create a flaky texture. Return to the freezer.
12. Continue to freeze and scrape the granita occasionally until it reaches a completely frozen, granular consistency.
13. Form the Prosciutto Rosettes:
14. Take one slice of prosciutto and roll it up like a fruit roll-up, turning out the tops to form rosettes.
15. Set aside the rosettes in the refrigerator until ready to use.
16. Plate the Salad:
17. Arrange the thinly sliced heirloom tomatoes and red onion on each plate.
18. Season with sea salt and fresh ground black pepper to taste.
19. Add the Burrata and Prosciutto:
20. Drizzle the arranged tomatoes and onions with fig balsamic vinegar and olive oil.
21. Top with torn pieces of burrata and a scoop of basil granita.
22. Garnish each plate with the prosciutto rosettes and fresh basil leaves.

Notes

• For best results, use very ripe but firm heirloom tomatoes. Their sweetness will enhance the overall flavor profile.
• If you don’t have fig balsamic vinegar, a high-quality aged balsamic vinegar will work well as a substitute.
• To make the granita ahead of time, prepare it up to 2 days before serving. Store in an airtight container in the freezer.

• Prep Time: 30 minutes
• Inactive Time: 10 hrs
• Cook Time: 5 minutes
• Category: Appetizer
• Method: No-Cook
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 15
• Sodium: 300
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 12
• Carbohydrates: 30
• Fiber: 5
• Protein: 15
• Cholesterol: 60

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