Caprese Salad with Tomato Granita
Ingredients
- 1 Tablespoon red-wine vinegar
- 2 Teaspoons extra-virgin olive oil
- 1/4 Teaspoon salt
- One 8-ounce seeded, peeled tomato
- 4 assorted heirloom tomatoes, cut into 1/4-inch-thick slices
- 1/2 Teaspoon freshly ground black pepper
- 1/4 Teaspoon kosher salt
- 1 Tablespoon thinly sliced fresh basil
- 8 Ounces bocconcini mozzarella, or large chunks of Parmesan cheese
- Extra-virgin olive oil, for garnish
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