Go Back
–+ servings
Tomato Granita featured image.
Print

Tomato Granita over Burrata with Basil Oil

This is the ultimate summer starter — icy, salty, and creamy all at once. Sweet ripe tomatoes are blitzed into a savory granita, then spooned over soft burrata with a drizzle of fragrant basil oil. It’s light, refreshing, and looks like something you’d order at a little seaside café, but you can make it in your own kitchen with nothing more than a blender and a fork.
Course Appetizer/Snack
Cuisine Italian American
Prep Time 20 minutes
Freeze Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 Servings
Author Meghan Birnbaum

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.