This Tomato Granita with Burrata is peak summer vibes! A savory tomato granita is served with creamy fresh burrata and topped with a quick homemade basil oil. It's the perfect way to use up a garden bounty or to take advantage of peak tomato and basil season!
What is Granita?
Granita is a frozen Italian dessert made by scraping an ice mixture as it freezes, creating light, flaky crystals. Traditionally sweet and fruit-based, it can also go savory, like in this tomato version. It’s somewhere between a slushy and a sorbet, but airier and icier. Perfect for hot days when you want something cold that still feels elegant.
How to enjoy Tomato Granita & Burrata
I like this Tomato Granita & Burrata served with fresh crusty bread. To make into a meal serve with my Grilled Ribeye or Grilled Lamb Chops. For other great tomato appetizers, be sure to try my Tomato Carpaccio or my Tomato and Basil Bruschetta. For a sweeter take, be sure to try my Melon Granita!
📋 Recipe
Tomato Granita over Burrata with Basil Oil
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Equipment
- Blender or Food Processor
- Fine mesh strainer (optional)
- Shallow freezer-safe dish
- Fork
- Small jar or blender for basil oil
Ingredients
For the tomato granita:
- 6 tomatoes vine ripened, chopped
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- Salt and freshly cracked black pepper
For the basil oil:
- ½ cup olive oil
- ½ cup packed fresh basil leaves
- Pinch of salt
For serving:
- 2 balls of burrata
- Flaky sea salt
- Extra basil leaves for garnish
Instructions
- Make the tomato granita: In a blender or food processor, blend the tomatoes, olive oil, vinegar, and a pinch of salt and pepper until smooth. If you want it extra refined, strain through a fine mesh sieve. Pour into a shallow dish and place in the freezer. Every 30 minutes, use a fork to scrape and fluff the mixture into icy crystals. Repeat until fully frozen and fluffy, about 3 hours.
- Make the basil oil: While the granita freezes, blend the olive oil, basil, and a pinch of salt until bright green. Strain if you prefer a smooth oil, or leave it rustic.
- Assemble: Arrange the burrata on a platter and season lightly with flaky salt. Use a fork to pile the tomato granita over and around the burrata. Drizzle with basil oil and garnish with a few torn basil leaves.
- Serve: Serve immediately with crusty bread or on its own as a refreshing starter.
Notes
- You can make the granita and basil oil up to a day ahead. Scrape the granita again just before serving.
- Any super-ripe summer tomato works here — heirlooms or beefsteaks are great.
- If you like a little heat, add a pinch of crushed red pepper to the basil oil.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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