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.