Description
A vibrant take on the classic Caprese salad. Juicy heirloom tomatoes, creamy burrata, and a refreshing basil granita make this dish unforgettable.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- Steep the Basil:
- Add the torn basil leaves to the cooled mixture and allow them to steep for 10 minutes.
- 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.
- 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:
- 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:
- Arrange the thinly sliced heirloom tomatoes and red onion on each plate.
- Season with sea salt and fresh ground black pepper to taste.
- 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
- 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