This salad is light and summery and delicious. A great way to use late summer tomatoes!


This recipe is from my Summer 2015 issue!


Serves 4 as a main or a side

You will need:

11⁄2 lbs ripe tomatoes

1 teaspoon sugar

3 tablespoons red
wine vinegar

Tabasco sauce, to taste

sea salt, to taste


4 stalks celery

2 cucumbers, halved
and seeds removed

6 radishes


basil leaves, for garnish


  1. Place a fine sieve over a bowl.
  2. Slice each tomato in half and, with your hands, squeeze 1 tomato half over the sieve.
  3. Use a wooden spoon to squash the tomato into the sieve to release as much juice and pulp as possible.
  4. Discard the skin and seeds then repeat with remaining tomato halves.
  5. Stir in sugar and vinegar and mix well.
  6. Add Tabasco and salt, to taste.
  7. Pour into a non-reactive, shallow pan.
  8. Freeze until the edges are hard. This will take about 1 hour.
  9. Drag a fork through the mixture to break into smaller ice crystals.
  10. Repeat every 30 minutes until the granita is a firm but fluffy ice texture.
  11. Cut the celery, cucumber, and radishes into fine juliennes.
  12. Mix together and chill.
  13. Arrange salad onto serving plates, top with tomato granita. Garnish each plate with basil leaves.

TIP:

Photography by Recipes + styling + photography by China Squirrel

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