This is a simple but unique salad.
2 tablespoons red wine vinegar
4 teaspoons extra-virgin olive oil (It makes a difference here)
½ teaspoon kosher salt
2 heirloom tomatoes, chopped
8 assorted heirloom tomatoes, cut into thick slices (if you can’t find heirloom tomatoes, use a nice combination of red, yellow and orange hot-house tomatoes)
¾ teaspoon pepper
½ teaspoon salt
To prepare, either divide tomatoes among 10 to 12 plates and sprinkle with pepper and salt or place them all on one large platter. Top with granita (see below) – about 2 tablespoons per plate if you are doing individual plates.
Place all granita ingredients in food processor and purée. Transfer to an 8-inch square baking dish, cover and freeze until firm, stirring once an hour for the first few hours. Before serving, remove from freezer and scrape with a fork until fluffy.