I’ve been looking forward to this week for awhile! Any excuse to showcase succulent summer tomatoes in all their glory. I have a favorite tomato-only stand at the Silver Spring farmer’s market that is a rainbow of possibilities and I was gleeful as I picked a variety of colors (Green Zebra! Brandywine!) to use for a rainbow-esque salad.
As soon as I saw this recipe on the Cooking Light recipe earlier this summer, I knew I had to reproduce it. I was first introduced to the magic of granita while living in Italy and usually make them as dessert (note: need to whip up something sweet in a flash for a dinner party? Bottle/pitcher of sangria poured into a shallow dish, pop it in the freezer, scrape once an hour for about 3 hours and scoop into glasses when you’re ready to serve. Boozy, refreshing deliciousness). I liked the idea of incorporating a granita aspect into a savory dish and it was a great way to let the tomato flavors shine while adding a pop of salty/sweet/vinegary flavor.
But first, check out this feature I just discovered on my Babycenter app! Here’s one for the friends who have asked for some bump pictures:
Difficulty: Easy to assemble with a bit of effort required (scraping periodically); can be difficult for some people to choose between all of the beautiful tomatoes available (AHEM)
Taste: Loved it! Definitely a keeper! The flavors all came together very nicely, especially with the basil and red wine vinegar in there.
Notes: Could be partly assembled ahead of time (tomatoes cut and arranged, granita made and kept in the freezer til right before serving) for ease of entertaining. Also, I used an immersion blender to puree the granita mixture, which made for easy prep.
It was difficult to pick just two, but some other ideas for your beautiful bounty:
Stay tuned tomorrow for a special Throwback Thursday baby sex edition: is Lentil Lease a blueberry or a (pink) fig?! All will be revealed…