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.

See Also

Tomato and Tiger Shrimp Soup

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: 0 hours
• Yield: 4 servings 1x

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Description

A twist on the classic Caprese that features juicy heirloom tomatoes, creamy burrata, savory prosciutto, and a unique, cool basil granita.

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Ingredients

Units USM Scale 1x2x3x

For the Salad:

• 5 heirloom tomatoes, thinly sliced
• 1/4 red onion, thinly sliced
• 8 oz burrata, torn
• 4 oz prosciutto
• Fig balsamic vinegar (to taste, can substitute regular balsamic vinegar)
• Extra virgin olive oil (to taste)
• Sea salt (to taste)
• Fresh ground black pepper (to taste)
• Basil leaves (for garnish)

For the Basil Granita:

• 1 1/4 cup water (300 ml)
• 1/2 cup lemon juice (120 ml)
• 7 tbsp granulated sugar (3 1/2 oz, 100 g)
• 4 large basil leaves, torn into small pieces
• Pinch of kosher salt

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Instructions

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 and olive oil.
   • Top with torn pieces of burrata and a scoop of basil granita.
   • Garnish each plate with the prosciutto rosettes and fresh basil leaves.

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.

• Prep Time: 30 mins
• Inactive Time: 10 hrs
• Cook Time: 0 mins
• Category: Salad
• Method: Freezing
• Cuisine: Italian