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Frozen Caprese Salad

This dish was used as part of a 1 night “restaurant” held out of our apartment as part of the Foodbuzz 24,24,24 launch event. This “insalata caprese” served double duty as an appetizer as well as a palette cleanser between a course of Faux Gras and Kuromitsu Pork Chops. The refreshing granita offsets the dense
Course Appetizer, Salad
Cuisine Experimental, Italian
Level Intermediate
Main Ingredient Cheese
Diet Gluten-Free, Low-Carb, Pescatarian, Vegetarian


  • 2 heirloom tomatoes ripe (of any variety)
  • to taste kosher salt
  • mozzarella fresh
  • basil fresh
  • balsamic vinegar aged
  • olive oil good
  • black pepper


  1. For the granita, just wash and core the tomatoes then throw them into a blender and puree with some salt until the tomatoes are smooth and frothy. Strain through a fine sieve or chinois to remove the skin and seeds.
  2. Freeze in tupperware , stirring every few hours until you have granita.
  3. To assemble the salad, just slice the mozzarella into thinish rounds, top with a layer of basil leaves and cover with a mound of granita.
  4. Finish with a light drizzle of balsamic vinegar and olive oil along with a twist of black pepper.