Ingredients
2lbripe sweet tomatoes
1tbspsugar
1garlic clove
¼cupfresh basil,finely chopped
2tbsplemon juice,fresh
2tspcoarsely ground pepper
¾tspsalt
¼cupextra virgin olive oil
3tbspwhite wine vinegar
¼tspsalt
¼tspfreshly ground pepper
1red bell pepper
1green bell pepper
1cucumber
½red onion
Preparation
Quarter the tomatoes and puree in a food processor with sugar and garlic. Strain puree through a sieve to discard seeds.
Stir in the basil, lemon juice, pepper, and salt. Let the mixture chill in the refrigerator for at least 20 minutes to allow flavors to develop.
Pour the granita mixture into a wide and shallow container such as a stainless steel baking dish.
Cover with a lid, foil, or plastic wrap. Freeze the mixture for 1 to 2 hours until it is solid around the edges.
Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center. Repeat the scraping and mixing process every 30 minutes or so until the entire mixture has turned into small, sequined ice flakes.
Whisk together the olive oil, vinegar, salt, and ground pepper until blended.
In a large bowl combine the bell peppers, onion, and cucumber, then add the dressing. Toss to coat.
Rake the granita with a fork to loosen, then spoon into serving dishes. Arrange salad evenly around each.
Serve and enjoy!
